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Warm Quinoa And Zucchini Stuffed Tomatoes

Healthycooking's picture
Ingredients
  Quinoa 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Purified water/Vegetable stock 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Italian seasoning 1 Teaspoon
  Onion 1⁄2 Medium, chopped
  Grated zucchini 1 Cup (16 tbs)
  Currants/Raisins 2 Tablespoon
  Chopped fresh parsley/Fresh basil 1 Tablespoon
  Ground cumin/Ground curry 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Freshly squeezed lemon juice 2 Tablespoon
  Tomatoes 6 Medium
  Bread crumbs 2 Teaspoon
  Freshly grated parmesan cheese 2 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. Take a small pan with 1-tablespoon olive oil, toss in quinoa.
3. Add water, black pepper, Italian seasoning, and salt and simmer the mixture for 20 minutes on low pepper. Take off from heat and keep aside.
4. In a non-stick pan, with 1-tablespoon of olive oil, saute chopped onions with zucchini, parsley or basil, currants, paprika, curry, and lemon juice for 2 minutes on medium heat.
5. Mix in quinoa by scooping it into the pan. Using a spoon, blend all the ingredients. Take off from heat.
6. Make a ¼ inch deep star shape on the stem to be used as lid for tomatoes. Take off the top and keep aside.
7. Discard the seeds and some loose pulp, keeping the tomato wall intact.
8. Stuff equal amounts of filling into each of the tomato.
9. Place in a glass or ceramic baking dish, sprinkle breadcrumbs and 1 teaspoon Parmesan cheese for each and bake, covered with a foil or glass lid, for 25 minutes or until tomatoes are firm.

SERVING
10. Transfer to serving plates, garnish with the star-shaped lids., and serve Warm Quinoa and Zucchini Stuffed Tomatoes immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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