A vibrant, protein-packed quinoa dish that comes together in minutes with pantry staples.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 18 mins | 28 mins | 4 servings |
Intro
This dish proves a pantry-friendly dinner can feel bright and nourishing. Sun-dried tomatoes lend tangy richness, while fresh basil lifts every bite with a fragrant glow. In under 30 minutes, you’ll have a satisfying bowl that’s light on clean-up and big on flavor.
Think of it as a flexible canvas: swap in what you have, tweak the texture, and still land on something comforting and polished.
The Best Quinoa for This Recipe
- White (Ivory) Quinoa — Cooks fluffy and quick, about 15 minutes. Pros: delicate texture that soaks up sauce nicely. Cons: milder flavor.
- Red Quinoa — Holds shape well and offers a nuttier bite, a touch chewier. Pros: great for texture contrast. Cons: slightly longer cook time.
- Black Quinoa — Earthier flavor with a dramatic look. Pros: striking in bowls. Cons: can overwhelm delicate sauces if overused.
When to choose: go white for a faster, lighter base; red or black when you want more bite and color in the dish. Rinse quinoa well before cooking to remove any bitter saponin.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Sun-dried tomatoes provide concentrated tomato depth and a velvet texture. Swap tip: If you only have canned diced tomatoes, drain well and simmer an extra minute to help concentrate the flavor, or use 1/2 cup chopped olives for a briny lift.
- Onion: Balanced sweetness and aroma form the base. Swap tip: swap in shallots for a milder, sweet note, or use green onions for a fresher finish.
- Garlic: Aromatic kick that rounds the dish. Swap tip: garlic powder can substitute in a pinch; use 1/8 teaspoon per clove for garlic powder, or 1/4 teaspoon per clove for granulated garlic; adjust for strength.
- Red Pepper: Adds color and gentle heat. Swap tip: substitute sliced bell pepper (any color) if you don’t have chili heat; crushed red pepper flakes can add a quick kick.
- Quinoa: The protein-packed base. Swap tip: if you want a different grain, try cooked millet or couscous (gluten-free couscous for GF needs) as a quick substitute, adjusting liquid and cook time.
- Herbs: Basil brightens the finish. Swap tip: parsley, cilantro, or a mix of herbs can change the aroma without altering the core.
Ingredients
- Sun-dried tomatoes, oil-packed, chopped: 1/2 cup (75 g)
- Olive oil: 1 tablespoon (15 ml)
- Onion, yellow, diced: 1/2 cup (80 g)
- Garlic, minced: 2 cloves (6 g)
- Red bell pepper, diced: 1/2 cup (75 g)
- Quinoa, dry: 1 cup (170 g)
- Vegetable broth or water: 1 3/4 cups (420 ml)
- Fresh basil, chopped: 1/4 cup (10 g)
- Kosher salt: 3/4 teaspoon (4 g), to taste
- Black pepper: 1/4 teaspoon (1 g)
- Optional: Grated Parmesan cheese or vegan alternative: 1/4 cup (25 g)
Sauce / Base: sun-dried tomatoes, onion, garlic, pepper, olive oil. Finish: fresh basil, salt, pepper, optional cheese.
Directions
- Rinse quinoa and simmer — Rinse 1 cup quinoa under cold water. In a small saucepan, combine with 1 3/4 cups vegetable broth. Bring to a gentle boil, then reduce to a low simmer, cover, and cook about 15 minutes until quinoa is fluffy and the germ rings are visible.
- Sauté onion and garlic (3–4 min) — In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent and edges look glossy, about 3–4 minutes. Stir in minced garlic until just fragrant, about 30 seconds.
- Add pepper and sun-dried tomatoes (2–3 min) — Add diced red pepper; cook until tender-crisp, 2–3 minutes. Stir in chopped sun-dried tomatoes and let them mingle with the onions and garlic.
- Fold quinoa into skillet and simmer (2–3 min) — Fluff the cooked quinoa with a fork and add to the skillet. Toss to combine; let everything warm together for 2–3 minutes. The edges should look glossy and the flavors will meld.
- Finish with basil and season (1 min) — Off the heat, fold in chopped basil. Stir in salt and pepper; if using, sprinkle Parmesan on top and give a final light stir.
- Taste and serve — Give it a quick taste and adjust seasoning if needed. Serve warm, garnished with an extra basil leaf if desired.
How to Store Leftovers
Leftovers keep well in the fridge for up to 3 days in an airtight container. For longer storage, freeze the quinoa mixture (or the sauce separately) for up to 2 months. Reheat: microwave in 1–2 minute bursts, stirring between intervals, or warm in a skillet with a splash of water to loosen any dry edges. Do not leave at room temperature for more than 2 hours.
What to Serve With Sun-Dried Tomato Basil Quinoa
- Steamed broccoli florets with a light lemon zest drizzle — a crisp, lemony counterpoint.
- Garlic-roasted asparagus with a pinch of salt and pepper — simple, savory crunch.
- Quick arugula, cucumber, and lemon-basil salad — a fresh, peppery bite to balance the richness.
- Optional salad idea: mixed greens with toasted pine nuts and a light vinaigrette to echo the basil notes.
Variations & Tips
- Spicy twist: add 1/4 teaspoon crushed red pepper flakes with the onions for a gentle heat.
- Creamier finish: stir in 1–2 tablespoons cream cheese or tahini at the end for silkier texture.
- Gluten-free note: quinoa is naturally gluten-free; use gluten-free vegetable broth if needed.
- Canned-tomato swap: use canned chopped tomatoes in place of sun-dried; simmer a minute longer to reduce liquid.
- Herb swap: try parsley or cilantro in place of basil for a fresh, different aroma.
- Nutty finish: sprinkle toasted pine nuts or slivered almonds for extra texture.
Enjoy Your Sun-Dried Tomato Basil Quinoa
May every bite feel bright and comforting. Enjoy this Sun-Dried Tomato Basil Quinoa as a wholesome, endearing weeknight dinner that comes together fast and satisfies fully. Savor the simplicity and the sunshine of basil pairing with sunny tomatoes in every bowl.