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Quinoa Stuffed Tomatoes

De.Ma.Cuisine's picture
Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
Ingredients
  Tomatoes 5 Large (Seeded and Cored)
  Oregano 1 Tablespoon (Fresh, diced)
  Corn 1 (Ear of corn, off the cob)
  Onion 1 (Diced)
  Squash/Zucchini 1 Cup (16 tbs) (Diced)
  Garlic 2 Clove (10 gm) (Minced)
  Quinoa 1 Cup (16 tbs) (Cooked)
  Salt/Lemon, thyme, bay sea salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Tomato paste 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Parmesan cheese 1⁄4 Cup (4 tbs) (Grated, *reserve 2 Tbs for Topping*)
  Bacon 2 Ounce (2 Pieces/Slices of Bacon)
Directions

Getting Ready:
1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.

Making:
1. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
2. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.

Serving:
Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.

Notes:
If you’re NOT using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Tomato
Preparation Time: 
15 Minutes
Cook Time: 
28 Minutes
Ready In: 
43 Minutes
Servings: 
2
Story
When I was looking at what was going to arrive in this week’s box, the tomatoes (“Tə-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*! Do we really need an excuse to eat tomatoes though?! I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (no, I’m not saying don’t eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!
Subtitle: 
Stuffed Tomatoes

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