Begin by blending 2 fresh tomatoes with soaked sun-dried tomatoes, a handful of basil leaves, and 2 cloves of minced garlic in a blender or food processor. Blend until smooth, creating a vibrant sauce.

While your sauce rests, dice the remaining fresh tomatoes and slice the zucchini into small, bite-sized pieces.

In a medium-sized pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped tomatoes and sauté for about 1 minute. Pour in your prepared tomato sauce and heat through for an additional 2-3 minutes.

Once your tomato sauce is warmed, stir in the pre-cooked quinoa and allow it to warm for about 1-2 minutes. Then, gently fold in the diced zucchini and arugula.

After all elements are well combined, turn off the heat and sprinkle mozzarella and Parmesan cheese over your risotto. Stir gently to combine.

Finally, scoop your creamy Tomato & Basil Quinoa Risotto into bowls and serve immediately.