Quinoa Stuffed Tomatoes with Basil and Pine Nuts
Savor the delightful combination of hearty quinoa, aromatic basil, and crunchy pine nuts all enclosed in a juicy tomato. This Quinoa Stuffed Tomatoes recipe is a perfect blend of textures and flavors, making it an excellent choice for a wholesome and elegant meal.
Equipment
- Medium saucepan
- Skillet
- Mixing bowl
- Baking dish
- Knife
- Spoon
Ingredients
- 4 large tomatoes (approx. 2 lbs or 900g)
- 1 cup quinoa (6.3 oz or 180g)
- 2 cups vegetable broth (16 fl oz or 475ml)
- 1/4 cup pine nuts (1.1 oz or 30g)
- 1/4 cup chopped fresh basil (0.2 oz or 5g)
- 2 tablespoons olive oil (1 fl oz or 30ml)
- 1/2 cup crumbled feta cheese (2.5 oz or 70g)
- 1/4 teaspoon salt (1.5g)
- 1/4 teaspoon black pepper (0.6g)
- 1 garlic clove, minced (approx. 0.1 oz or 3g)
Instructions
- Preheat your oven to 375°F (190°C).
- Begin by slicing off the top of each tomato and scooping out the seeds and pulp to create a hollow shell. Set the tomato shells aside.
- Rinse the quinoa under cold water until the water runs clear.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
- While the quinoa is cooking, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan occasionally until they are golden and fragrant.
- Fluff the cooked quinoa with a fork and transfer it to a mixing bowl.
- To the bowl, add the toasted pine nuts, chopped basil, olive oil, crumbled feta cheese, minced garlic, salt, and pepper. Stir the mixture until well combined.
- Spoon the quinoa mixture into the hollowed-out tomatoes, pressing gently to pack the filling.
- Place the stuffed tomatoes in a baking dish and bake in the preheated oven for 10 minutes, or until the tomatoes are heated through and the tops are lightly browned.
- Serve the Quinoa Stuffed Tomatoes warm as a delightful Mediterranean-inspired dinner.
Notes
If you prefer a vegan version, simply omit the feta cheese or replace it with a vegan cheese alternative.
The tomato pulp can be saved and used in sauces or soups to minimize waste.
Feel free to customize the filling by adding other herbs like mint or parsley, or incorporate chopped vegetables like spinach or bell peppers for added nutrition and flavor.