Quinoa Stuffed Tomatoes
This recipe is not only delicious but also highly customizable. Feel free to add your favorite herbs, spices, or additional vegetables to the quinoa stuffing to suit your taste. It's a wholesome and satisfying dish that's perfect for a healthy lunch or dinner.
- 6 tomatoes
- 1 cup quinoa
- 2 cup vegetable broth
- 1 cup mushrooms (chopped)
- 1 cup feta cheese crumbles
- Salt and pepper
Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
Remove from the heat. Add the finely chopped mushrooms and feta cheese crumbles. Cover and set aside.
Preheat your oven to 375F /190C.
Slice the tops off the tomatoes and carefully scoop out the pulp and seeds using a spoon. Be gentle to avoid puncturing the tomato shells. Sprinkle the insides with a pinch of salt and pepper, and drizzle with olive oil.
Carefully stuff each hollowed-out tomato with the quinoa mixture, pressing down gently to pack it in.
Place the stuffed tomatoes in a baking dish. Bake in the preheated oven for about 20-25 minutes or until the tomatoes are tender.
Serve hot, and enjoy your quinoa stuffed tomatoes!
- Select large, ripe, and firm tomatoes for stuffing. Ripe tomatoes are sweeter and will provide a juicy and flavorful base for your dish. Make sure they are not overly soft or bruised.
- When scooping out the tomato pulp and seeds, use a gentle hand to avoid puncturing or damaging the tomato shells.
- Sprinkle a pinch of salt and drizzle some olive oil inside the hollowed-out tomato shells before filling them. This enhances the flavor of the tomatoes and helps prevent them from becoming too dry during baking.
- Be creative with the quinoa stuffing. You can add a variety of vegetables, herbs, and spices to suit your taste. Don't be afraid to experiment with different flavors and textures.
- Ensure that the quinoa is fully cooked and tender before using it as a stuffing. Rinse the quinoa thoroughly to remove any bitterness, and cook it according to package instructions.
- While it's tempting to stuff the tomatoes generously, avoid overstuffing, as this can make them difficult to bake evenly. Fill them to just below the top edge to allow room for expansion during cooking.
- Baking times may vary depending on the size and ripeness of your tomatoes. Keep an eye on them, and if needed, bake for an extra few minutes until the tomatoes are tender.
- Fresh herbs like basil, parsley, or cilantro make excellent garnishes. They not only add flavor but also enhance the visual appeal of the dish. Consider adding a sprig or a few leaves on top of each stuffed tomato before serving.
- Quinoa stuffed tomatoes are best served hot right out of the oven. The combination of the warm, flavorful stuffing and the juicy tomato is at its peak when enjoyed immediately.