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- 4 large ripe tomatoes - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 small red onion, finely chopped - 1 bell pepper (any color), diced - 1 cup cucumber, diced - ½ cup Kalamata olives, pitted and finely chopped - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, finely chopped - 2 tablespoons olive oil - 1 tablespoon fresh lemon juice - Salt and freshly ground black pepper to taste I love using fresh, ripe tomatoes for this dish. They hold the filling well and taste great. You can find large tomatoes at your local market. Look for ones that feel heavy and firm. Quinoa is the star ingredient here. It cooks easily and absorbs flavors. Rinse the quinoa well before cooking. This step removes the bitter coating called saponin. I use vegetable broth to cook the quinoa. It adds great taste. You can also use water if you’re in a pinch. For the filling, I choose colorful vegetables. The red onion adds sweetness. The bell pepper gives it crunch. You can use any bell pepper color you like. Cucumber adds a refreshing bite. Kalamata olives bring a briny flavor. Feta cheese adds creaminess. It pairs well with the other ingredients. Fresh parsley adds a pop of color and freshness. The olive oil and lemon juice tie everything together. They add richness and brightness to the dish. Make sure to season with salt and pepper to taste. This step enhances all the flavors. With these simple ingredients, you create a tasty meal that is both healthy and satisfying. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This step warms the oven and helps the tomatoes bake evenly. 2. Take your large ripe tomatoes and slice off the tops. Use a sharp knife for this task. 3. Carefully scoop out the insides of each tomato. Keep some flesh to help the tomato keep its shape. Set the insides aside for later. 1. In a medium-sized saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. 2. Bring this mixture to a boil over high heat. Watch for bubbles! 3. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should be fluffy and all the liquid should be absorbed. 1. While the quinoa cooks, heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. 2. Add the finely chopped red onion and diced bell pepper. Sauté for 5 minutes until they are tender and smell great. 3. Once the quinoa is ready, transfer it to a mixing bowl. Add the sautéed onion and bell pepper, diced cucumber, chopped Kalamata olives, crumbled feta cheese, chopped parsley, lemon juice, salt, and pepper. 4. Stir everything gently but thoroughly. You want a nice mix of flavors. 1. Carefully spoon the quinoa mixture into the hollowed-out tomatoes. Pack it down lightly to make sure you fit it all in. 2. Place the stuffed tomatoes in a baking dish. Drizzle a little olive oil over the tops for added flavor. 3. Bake in the preheated oven for 20-25 minutes. The tomatoes should be tender but still hold their shape. 4. When done, take the dish out of the oven. Let the tomatoes cool for a few minutes before serving. Rinsing quinoa is key. It removes bitter saponins. Rinse the quinoa under cold water for a few minutes. This step enhances its flavor. When cooking, use two parts liquid for one part quinoa. I prefer vegetable broth for extra taste. Bring the broth to a boil. Then, lower the heat and cover the pot. Let it cook for about 15 minutes. You want fluffy grains, not mushy ones. Select large, ripe tomatoes for this dish. I recommend using beefsteak or vine-ripened tomatoes. They have the best flavor and hold their shape well. Look for tomatoes that feel heavy for their size. This means they are juicy. Avoid tomatoes with blemishes or soft spots. They won't taste as good. Serve your stuffed tomatoes warm, straight from the oven. They pair well with a light salad. A Greek salad adds a fresh touch. You can also serve them with crusty bread. It’s perfect for soaking up any juices. For a fun twist, drizzle some balsamic glaze on top. It adds a sweet and tangy flavor that’s delightful. Pro Tips Choose the Right Tomatoes: Opt for large, firm tomatoes that can hold their shape during baking. Varieties like beefsteak or heirloom work well for stuffing. Rinse Quinoa Thoroughly: Rinsing quinoa before cooking removes the bitter saponins, enhancing its natural nutty flavor and making it more palatable. Add Extra Veggies: Feel free to mix in other seasonal vegetables such as zucchini or spinach for added nutrition and flavor in the stuffing. Perfect Baking Time: Keep an eye on the tomatoes while baking; they should be tender but not overly soft. Adjust baking time based on your oven's performance. {{image_4}} You can swap quinoa for rice or farro. Both options work well. If you want a nutty taste, try farro. For a gluten-free choice, stick with rice. For cheese, use cottage cheese or vegan cheese. Cottage cheese adds creaminess. Vegan cheese keeps it dairy-free. Nutritional yeast can also give a cheesy flavor without dairy. Mediterranean flavors shine in this dish. Think fresh herbs, briny olives, and tangy feta. But you can explore other tastes too. Try adding spices like cumin or coriander for a Middle Eastern twist. You might also add soy sauce or sesame oil for an Asian flair. Each twist gives a new dimension to the dish. To make this dish vegan, skip the feta cheese or use a plant-based option. Nutritional yeast is a great choice for flavor. For gluten-free needs, quinoa is already a safe bet. If you choose rice, ensure it is certified gluten-free. Both options provide a delicious base for your stuffed tomatoes. To store leftovers, let the stuffed tomatoes cool first. Place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, it's best to freeze them. If you choose to freeze your stuffed tomatoes, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. For best results, do not freeze them with sauces. For reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the tomatoes in a baking dish and cover with foil. Heat for about 20 minutes or until warmed through. You can also use the microwave, but the oven gives better texture. Yes, you can prepare the quinoa and the filling a day before. Just store them in the fridge. Hollow out the tomatoes and fill them just before baking. This keeps the tomatoes fresh and tasty. The tomatoes are done when they feel soft but still hold their shape. They should look slightly wrinkled. This usually takes about 20-25 minutes at 375°F (190°C). Keep an eye on them to avoid overcooking. Stuffed tomatoes pair well with a crisp green salad. You can also serve them with roasted vegetables or a light pasta dish. For a Mediterranean touch, try serving with tzatziki or hummus. These sides enhance the flavors of the tomatoes and make a complete meal. This blog post covered everything you need to know for delicious stuffed tomatoes. We looked at key ingredients, from ripe tomatoes to tasty quinoa fillings. I walked you through step-by-step cooking, along with helpful tips for the best results. You learned about fun variations and smart storage methods, too. In the end, stuffed tomatoes are versatile and easy to make. They can fit any diet and flavor preference. Enjoy experimenting with this recipe, and let your creativity shine in the kitchen!

Mediterranean Quinoa Stuffed Tomatoes

A delicious and healthy dish featuring quinoa and fresh vegetables stuffed into ripe tomatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large ripe tomatoes
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth or water
  • 1 small red onion, finely chopped
  • 1 whole bell pepper, diced
  • 1 cup cucumber, diced
  • 0.5 cup Kalamata olives, pitted and finely chopped
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • to taste salt
  • to taste freshly ground black pepper

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Take the tomatoes and with a sharp knife, slice the tops off each tomato. Carefully use a spoon to scoop out the insides, retaining some of the flesh to maintain the tomato shell. Set the scooped insides aside for later use.
  • In a medium-sized saucepan, pour in the rinsed quinoa and vegetable broth. Bring this mixture to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover the pot, and allow the quinoa to simmer for approximately 15 minutes, or until the grains are fluffy and all the liquid has been absorbed.
  • While the quinoa is cooking, heat the olive oil in a non-stick skillet over medium heat. Add the finely chopped red onion and diced bell pepper, sautéing for about 5 minutes until both are tender and fragrant.
  • Once the quinoa has finished cooking, transfer it to a mixing bowl. Add the sautéed onion and bell pepper mixture, diced cucumber, chopped Kalamata olives, crumbled feta cheese, chopped parsley, lemon juice, salt, and freshly ground black pepper. Stir the mixture gently but thoroughly until well combined.
  • Carefully spoon the quinoa and vegetable mixture into the hollowed-out tomatoes, ensuring to pack the filling down lightly to maximize the stuffing.
  • Arrange the stuffed tomatoes in a baking dish, then drizzle a little olive oil over the tops of each tomato for added richness.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the tomatoes are tender yet still hold their shape.
  • Once baked, carefully remove the dish from the oven and allow the tomatoes to cool for a few minutes before serving.

Notes

Serve warm on a platter, garnished with additional parsley leaves and drizzled with balsamic glaze.
Keyword healthy, quinoa, stuffed tomatoes, vegetarian