Baked Stuffed Tomatoes with Quinoa and Herbs
Baked Stuffed Tomatoes with Quinoa and Herbs is a delightful and nutritious dish that’s perfect for both a light lunch and a hearty side. In this dish, ripe tomatoes are filled with a flavorful mixture of quinoa, fresh herbs, and vegetables, then baked to perfection. The combination of the juicy tomatoes with the savory stuffing makes it a satisfying and delectable meal.
Ingredients:
– 6 large ripe tomatoes
– 1 cup quinoa, rinsed
– 2 cups vegetable broth or water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 small bell pepper, finely chopped
– 1 small zucchini, finely chopped
– 1/2 cup corn kernels (fresh or frozen)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 teaspoon dried oregano
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon salt
– 1/4 cup grated Parmesan cheese (optional)
– 2 tablespoons olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the tomatoes: Slice the tops off the tomatoes and scoop out the insides using a spoon, being careful not to puncture the outer shell. Save the tomato pulp and juices in a bowl. Place the hollowed-out tomatoes in a baking dish.
3. Cook the quinoa: In a medium-sized pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
4. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic, bell pepper, zucchini, and corn, and sauté for another 5 minutes until the vegetables are softened.
5. Combine the stuffing: In a large bowl, mix the cooked quinoa with the sautéed vegetables. Add the saved tomato pulp and juices, chopped parsley, basil, oregano, black pepper, and salt. Mix everything thoroughly. If using, stir in the grated Parmesan cheese.
6. Stuff the tomatoes: Carefully spoon the quinoa mixture into the hollowed-out tomatoes, packing it down gently to fit as much as possible without tearing the tomato walls.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tomatoes are tender and the filling is hot throughout.
8. Serve: Remove the stuffed tomatoes from the oven and let them cool slightly before serving. Garnish with additional fresh herbs and a sprinkle of grated Parmesan if desired.
Enjoy your delicious Baked Stuffed Tomatoes with Quinoa and Herbs!
The source of the article is from the blog coletivometranca.com.br