Quinoa Stuffed Tomatoes
Juicy tomatoes filled with a flavorful quinoa, herb, and vegetable mixture, baked to perfection. A wholesome vegetarian dish that works as a light main or elegant side.
Ingredients
Tomatoes & Filling:
- 6 large beefsteak tomatoes
- 1 cup (185g) cooked quinoa
- ½ cup (75g) diced zucchini
- ¼ cup (40g) red onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup (15g) fresh parsley, chopped
- 2 tbsp pine nuts or walnuts (optional)
Seasoning:
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup (25g) grated Parmesan or feta (optional)
Instructions
- Prep Tomatoes: Cut tops off tomatoes, scoop out pulp (reserve ¼ cup), and sprinkle insides with salt.Sauté Filling: Heat olive oil; cook onion, garlic, and zucchini for 3–4 mins. Add reserved tomato pulp, quinoa, herbs, and nuts.Stuff: Fill tomatoes with quinoa mixture, top with cheese (if using).Bake: Place in a baking dish at 375°F (190°C) for 20–25 mins until tomatoes soften.
Notes
- Make Ahead: Cook quinoa and prep filling up to 1 day in advance.
- Vegan Option: Skip cheese or use nutritional yeast.
- Serving Suggestion: Drizzle with balsamic glaze or serve over greens.