Spiced Quinoa Stuffed Tomatoes
Recipe Type: Main, Side
Serves: 6 servings
Sweet summer tomatoes are filled with herbed and spiced quinoa and baked with parmesan cheese for a delightful and filling side dish, adapted from "Everyday Italian Cooking" by Giada.
  • ⅔ cup quinoa
  • 6 ripe but firm beefsteak tomatoes
  • 1­ to 2 tbsp olive oil
  • 2 shallots, about ½ cup chopped shallots
  • 1 garlic clove
  • 3­ to 4 mini peppers (mix of orange, red & yellow peppers), about ½ cup chopped peppers
  • 3 tbsp chopped basil
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ⅛ cup mozzarella cheese
  • ⅛ cup parmesan cheese
  • Salt & pepper to taste
  1. Preheat the oven to 350 deg F. Lightly coat an 8 inch square baking dish with a tsp of oil. Cut a ½ inch thick slice off the top of each tomato. Reserve the tops. Scoop and reserve the pulp and juice from each into a small bowl. Place the hollowed tomatoes in the prepared dish.
  2. Wash quinoa, cook with double the quantity of water and let it cool. When cold, fluff up quinoa using a fork.
  3. Heat a tbsp of oil. When hot, add chopped onion, garlic, chopped bell pepper, dried basil & dried oregano.
  4. When onion and bell peppers turns soft, add the reserved tomato pulp & juice and cook until the mixture thickens, about 10 mins. To this, add fluffed up quinoa, salt, pepper, chopped basil, mozzarella & parmesan cheese and give it a good toss. Taste to adjust salt & pepper.
  5. Spoon the quinoa mixture into the hollowed tomatoes mounding slightly. Replace the reserved tops and bake until the quinoa is heated through, about 20­ to 25 mins.
  6. Serve hot or at room temperature.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/spiced-quinoa-stuffed-tomatoes/