Stuffed Heirloom Tomatoes

Join "The Indiana Jones of Spices," Nirmala Narine, as she prepares delicious quinoa-stuffed heirloom tomatoes with fresh-picked herbs from her own garden. In Nirmala's Edible Diary, Narine eats her way from Rio to Buenos Aires, capturing the tastes and smells of South America in recipes and photos. Millions of tourists visit this part of the globe every year, drawn by ancient ruins, vibrant cities, breathtaking natural beauty, and diverse foods and cultures. Nirmala's Edible Diary is a passport to the street markets and home kitchens of South America, with over 70 recipes for tantalizing stews, crunchy empanadas, and fruity desserts, and 100 vivid photographs of the foods, people, and landscapes that make this continent a stunning travel destination.


Heirloom tomatoes 2 Large ((any color))
Cooking oil/Butter 2 Tablespoon
Garlic 2 Clove (10 gm) , minced
Quinoa 2 Cup (32 tbs) , cooked
Fresh mixed herbs 2 Tablespoon , chopped



1. In a frying pan, heat oil and saute onion and garlic until transparent.

2. Add the freshly chopped fresh herbs.

3. Add cooked quinoa and mix well.


4. Core heirloom tomatoes and stuff with the quinoa mixture.


5. Serve stuffed heirloom tomatoes as side dish.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 800Calories from Fat 229

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 25 mg1.04%

Total Carbohydrates 118 g39.3%

Dietary Fiber 14 g56%

Sugars 4 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet