These colorful stuffed tomatoes make an elegant lunch or light dinner. The quinoa filling is packed with herbs, olives, and Mediterranean flavors that complement the sweet, juicy tomatoes perfectly.
Ingredients
- 6 large tomatoes, tops cut and insides scooped out
- 1 cup tricolor quinoa
- 2 cups vegetable broth
- 1/4 cup extra virgin olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 cup kalamata olives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano
- 1 tsp Redmond Real Salt
- 1/2 tsp black pepper
- 1/4 cup pine nuts
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 375°F. Cut tops off tomatoes and carefully scoop out flesh, leaving 1/2-inch walls.
- Rinse quinoa and cook in vegetable broth 15-20 minutes until tender. Fluff with fork and cool slightly.
- Heat olive oil in a large skillet. Saute onion 5 minutes, then add garlic and cook 1 minute more.
- Stir in cooked quinoa, olives, sun-dried tomatoes, basil, oregano, salt, pepper, and pine nuts.
- Fill tomato shells with quinoa mixture and place in baking dish.
- Bake 25-30 minutes until tomatoes are tender and serve immediately.
Notes
- Use white quinoa if tricolor isn't available
- Add nutritional yeast flakes for cheesy flavor
- Try herbs de provence instead of individual herbs
- Substitute walnuts for pine nuts if preferred
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