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Here is what you need to make Mediterranean quinoa stuffed tomatoes: - 4 large ripe tomatoes - 1 cup quinoa, 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 chopped - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - 2 tablespoons olive oil - 1 tablespoon lemon juice - Salt and pepper to taste Each ingredient brings its own flavor. The ripe tomatoes make perfect cups for the filling. Quinoa adds protein and texture. Use vegetable broth to boost flavor. Fresh veggies like onion, bell pepper, and cucumber add crunch. Kalamata olives and feta cheese give a salty kick. Finally, parsley, olive oil, and lemon juice brighten the dish. This dish is not just tasty; it is also colorful and healthy. Enjoy gathering these ingredients. They set the stage for a delightful meal. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice off the tops of the tomatoes and scoop out the insides. - Reserve the insides for later use. - Cook quinoa in vegetable broth until fluffy. - Sauté red onion and bell pepper until soft. - Combine cooked quinoa with vegetables and other ingredients. - Fill tomatoes with the quinoa mixture. - Drizzle with olive oil and bake for 20-25 minutes. Making Mediterranean quinoa stuffed tomatoes is simple and fun. Start by preheating your oven. Set it to 375°F (190°C). This step gets the oven ready for baking. Next, grab your tomatoes. Slice off the tops carefully. Use a spoon to scoop out the insides. Be gentle, as you want to keep the tomato shell intact. Put the insides aside for later use. We will mix them into the filling. Now it's time to cook the quinoa. Rinse it under cold water first. Then, put it in a pot with vegetable broth. Bring it to a boil, then lower the heat. Cover the pot and let it simmer. In about 15 minutes, it will be fluffy and ready. While the quinoa cooks, heat some olive oil in a skillet. Add the chopped red onion and diced bell pepper. Sauté them over medium heat until soft. This usually takes about five minutes. Once the quinoa is fluffy, combine it with the sautéed veggies in a bowl. Add the reserved tomato insides, diced cucumber, and chopped Kalamata olives. Toss in crumbled feta, parsley, lemon juice, salt, and pepper. Mix well to combine all the flavors. Now comes the fun part: stuffing the tomatoes! Spoon the quinoa mixture into each hollowed tomato. Pack it down lightly to fit as much filling as possible. Place the stuffed tomatoes in a baking dish. Drizzle some olive oil on top for extra flavor. Bake them in the preheated oven for 20 to 25 minutes. The tomatoes should be tender but still hold their shape. Let them cool for a few minutes before serving. Enjoy your delicious, colorful dish! - Rinse quinoa thoroughly before cooking. This removes bitter saponins. - Use vegetable broth for added flavor. It enhances the dish's taste. - Choose large, ripe tomatoes for best flavor. They are sweet and juicy. - Use firm tomatoes to hold shape during baking. This helps them stay intact. - Add spices like oregano or basil for extra taste. They add depth and aroma. - Serve with a drizzle of balsamic reduction. It adds sweetness and tang. Pro Tips Choose Ripe Tomatoes: Select tomatoes that are firm yet slightly soft to the touch. This ensures they will hold their shape during baking while being flavorful and juicy. Enhance Flavor with Herbs: Feel free to add other herbs like oregano or basil to the quinoa mixture for an extra layer of Mediterranean flavor. Customize Fillings: Get creative with the stuffing! Add ingredients like artichokes, spinach, or chickpeas for added nutrition and variety. Serve with a Drizzle: For an elegant touch, drizzle a balsamic reduction over the stuffed tomatoes just before serving for added flavor and presentation. {{image_2}} You can change the cheese in your stuffed tomatoes for great taste. Swap feta for goat cheese or even a dairy-free cheese. This gives you new flavors and options. If you want more protein, add cooked ground meat. Ground turkey or beef works well. It makes the dish heartier and more filling. Using seasonal ingredients can make your dish fresh and bright. In place of bell peppers, try using zucchini or eggplant. They add texture and flavor. Fresh herbs can also change the dish's taste. Use basil or mint instead of parsley for a different twist. These herbs add a refreshing touch to your meal. To make your meal complete, pair your stuffed tomatoes with a side salad. A crisp green salad complements the flavors of the tomatoes. You can also serve them with pita bread or olives. This adds to the Mediterranean feel and enhances the overall experience. You can store leftovers in an airtight container. They will stay fresh for up to 3 days. If you have extra stuffed tomatoes, make sure to keep them sealed tight. This helps keep the flavors vibrant. When it's time to enjoy leftovers, reheat them simply. You can use the microwave or the oven. Heat until warmed through, but don’t overcook. This way, the tomatoes stay tender and delicious. If you want to prepare ahead, freeze uncooked stuffed tomatoes. They can stay good for up to a month. Just make sure to wrap them well. When you’re ready to cook, thaw them overnight in the fridge before baking. Yes, you can prepare the filling and stuff the tomatoes. Just refrigerate them until you are ready to bake. This makes meal prep easy and saves time. If you don’t have quinoa, you can use couscous, rice, or bulgur wheat. All these options work well. Each brings a unique taste and texture to the dish. Yes, this recipe is naturally gluten-free. Just ensure you use gluten-free ingredients. Enjoy this dish without worry if you follow these tips. You learned how to make Mediterranean quinoa stuffed tomatoes. The recipe features fresh ingredients like tomatoes, quinoa, and feta cheese. We covered preparation, cooking, and tips for the best flavor. You can try different fillings and pair the dish with sides for variety. In the end, experimenting with this recipe can lead to a fun and tasty meal. Enjoy your cooking and have fun sharing these delicious stuffed tomatoes.

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, rinsed
  • 2 cups vegetable broth (or water)
  • 1 small red onion, finely chopped
  • 1 whole bell pepper (any color), diced
  • 1 cup cucumber, diced
  • 0.5 cup Kalamata olives, pitted and chopped
  • 1 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the tomatoes and gently scoop out the insides using a spoon. Leave a little flesh attached to form a shell. Reserve the insides for later use.
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
  • While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped red onion and bell pepper, and sauté for about 5 minutes until softened.
  • In a mixing bowl, combine the cooked quinoa, sautéed vegetables, diced cucumber, chopped olives, crumbled feta, parsley, lemon juice, salt, and pepper. Stir well to combine.
  • Spoon the quinoa mixture into the hollowed-out tomatoes, packing it down lightly.
  • Place the stuffed tomatoes in a baking dish and drizzle with a little olive oil.
  • Bake in the preheated oven for 20-25 minutes until the tomatoes are tender but still hold their shape.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, quinoa, stuffed tomatoes, vegetarian