Description
These Greek Tabbouli-Stuffed Tomatoes are a refreshing summer dish, featuring heirloom tomatoes filled with a quinoa salad inspired by Mediterranean flavors.
Ingredients
Units
Scale
- 1/2 cup vegetable stock
- 1/4 cup dry quinoa
- 4 large Coeur de Boeuf heirloom tomatoes
- 1/4 cup diced feta cheese
- 1/4 cup diced bell pepper
- 1/4 cup chopped Kalamata olives
- 1 clove garlic, minced
- Handful fresh mint, chopped (reserve 4 small sprigs for garnish)
- Salt and pepper to taste
Instructions
- In a saucepan, bring the vegetable stock to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and let cool completely.
- While the quinoa is cooling, prepare the tomatoes by cutting off the tops and scooping out the insides to create a hollow shell. Set the tomato shells aside.
- In a mixing bowl, combine the cooled quinoa, diced feta, bell pepper, Kalamata olives, minced garlic, and chopped mint. Season with salt and pepper to taste.
- Stuff each tomato with the quinoa mixture, pressing down gently to pack it in.
- Garnish each stuffed tomato with a small sprig of mint before serving.
Notes
Measurements are in cups because precision isn’t crucial; feel free to adjust to taste. You can substitute bulgar, couscous, or rice for quinoa, cooking according to package instructions. These stuffed tomatoes make a great light lunch or a side dish for grilled meats. If you’re vegan, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 150
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 10 mg