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Ingredients
- 3pounds tomatoes, peeled and seeded
- 1cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)
- 1cup basil leaves, julienned
- 1tablespoon unsalted butter
- 1medium shallot, minced
- 2cups quinoa, rinsed and drained
- 1teaspoon kosher salt
Nutritional analysis per serving (4 servings)
523 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 11 grams dietary fiber; 12 grams sugars; 17 grams protein; 512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, puree the tomatoes and creme fraiche. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil. Reserve the remaining basil for garnish.
- Step 2
Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes. Add quinoa and salt and cook, stirring, 2 minutes.
- Step 3
Add ½ cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed. Continue adding the puree until 6 cups have been added.
- Step 4
Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl. Garnish with the remaining basil.
Private Notes
Comments
I made this with a few friends of mine who are diabetic and vegetarian. I followed instructions but really wasn't impressed with the finished dish. It was kind of like mush and made quite a bit, more than for the 3 of us. I froze what wasn't used and will add to soups or other dishes. Nothing wasted, right?
15 minutes?! Took an hour to soften the quinoa and I even used an extra .5c tomato puree Tastes good but not worth the effort
Definitely needs twice the cooking time. I added some Parmesan cheese at the end like regular risotto.