Description
Learn how to make delicious quinoa stuffed tomatoes with basil and pine nuts. This easy recipe is perfect for a healthy and flavorful meal.
Ingredients
- 4 large tomatoes (approx. 2 lbs or 900g)
- 1 cup quinoa (180g)
- 2 cups vegetable broth (475ml)
- 1/4 cup pine nuts (30g)
- 1/4 cup chopped fresh basil (5g)
- 2 tablespoons olive oil (30ml)
- 1/2 cup crumbled feta cheese (70g)
- 1/4 teaspoon salt (1.5g)
- 1/4 teaspoon ground cumin (0.6g)
- 1 garlic clove, minced (3g)
Instructions
- Set your oven to 375°F (190°C) to warm up.
- Cut off the tops of the tomatoes and remove the seeds and insides to make a cavity. Put the hollowed tomatoes aside.
- Rinse the quinoa under cold running water until it runs clear.
- Heat the vegetable broth in a medium pot until it boils. Add the quinoa, turn the heat down to a low setting, cover it, and let it cook for 15 minutes, or until the liquid is absorbed and the quinoa is soft.
- While the quinoa is cooking, brown the pine nuts by stirring them in a dry pan over medium heat for 3-4 minutes until they are golden and smell toasted.
- Use a fork to fluff the cooked quinoa and move it to a mixing bowl.
- Into the bowl, mix the browned pine nuts, fresh basil, olive oil, crumbled feta, minced garlic, salt, and cumin until everything is well blended.
- Fill the hollowed tomatoes with the quinoa mixture, pressing down slightly to compact the filling.
- Arrange the filled tomatoes in a baking dish and cook them in the oven for 10 minutes, or until the tomatoes are warmed through and the tops are slightly brown.
- Enjoy the Quinoa Stuffed Tomatoes as a warm Mediterranean-style meal.
Notes
- Consider enhancing the flavor by adding freshly ground black pepper to the quinoa mixture before stuffing the tomatoes.
- Add a touch of sweetness by mixing in dried cranberries or raisins with the quinoa filling.
- Personalize the taste by experimenting with herbs like parsley or oregano in the stuffed tomatoes.