Thermomix Roasted Tomato Quinoa with Basil Pesto

by Tenina Holder
posted 11 Sep, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

This two-toned quinoa dish inspired by risotto is reworked into a healthy and filling grain-free meal. As quinoa is much less temperamental than risotto, even beginners will love this recipe, and find ways to make it their own. We serve ours with pesto for earthy and salty tones, as well as roasted cherry tomatoes for sweetness and tang. Quinoa is super nutrient dense, offering a guilt-free and healthful dinner that can be reimagined for all palettes. Get comfortable with this recipe as you might find it coming to the rescue quite often!



  • Red onion icon
    Red onion
    1 (4.76oz/135g)
  • Sundried tomato icon
    Sundried tomato
    1.76oz/50g (about 2¾)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Cherry tomatoes icon
    Cherry tomatoes
    17.64oz/500g (about 2½ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    as needed
  • Coconut sugar icon
    Coconut sugar
    1 tsp (0.15oz/4g)
  • Sea salt icon
    Sea salt
    as needed
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.49fl oz/40g (3 tbsp)
  • Quinoa icon
    12.35oz/350g (about 2 cups)
    rinsed, drained
  • White wine icon
    White wine
    3.38fl oz/100g (½ cup)
  • Chicken stock icon
    Chicken stock
    23.67fl oz/700g (3 cups)
  • Unsalted butter icon
    Unsalted butter
    1.76oz/50g (about 3½ tbsp)
  • Pesto icon
    10.58oz/300g (about 1¼ cups)
  • Fresh basil icon
    Fresh basil
    as needed


  1. Pre-heat oven - 200°C
  2. Line a clean baking pan with parchment paper
  3. Place cherry tomatoes on the baking pan
  4. Drizzle with extra virgin olive oil and balsamic vinegar
  5. Sprinkle with coconut sugar and sea salt
  6. Roast - 15 min, 200°C
  7. Add red onion, garlic clove and extra virgin olive oil to the TM5 bowl
  8. Fit TM5 bowl to TM5
  9. Chop - approx 3 sec, speed 5
  10. Sauté - approx 5 min, varoma, speed 1
  11. Then add quinoa and white wine to the TM5 bowl
  12. Cook - approx 5 min, varoma, speed 1
  13. Then add chicken stock and sundried tomato to the TM5 bowl
  14. Cook - approx 16 min, 100°C, reverse speed 1
  15. Then add unsalted butter to the TM5 bowl
  16. Let rest
  17. Add pesto to a clean medium bowl
  18. Pour content of TM5 bowl into medium bowl
  19. Garnish tomatoes with medium bowl
  20. Garnish with fresh basil and parmesan cheese
  21. Serve immediately

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