Tomatoes Stuffed With Quinoa Salad Recipes

QUINOA STUFFED TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• With a sharp knife, cut the stem end tops out of the tomatoes. Cut them in a circular motion at an angle. Gently squeeze the tomatoes over a bowl to remove most of the seeds and excess liquid. Set aside.
• In a large bowl, mix the parsley, scallions, mint, basil, lemon zest, 1 to 2 tablespoons of lemon juice, and salt and pepper. Gradually mix in the quinoa and blend well.
• Stuff the tomatoes with the quinoa, packing the stuffing into the cavities of the tomatoes with your fingers. Place tomatoes on a cookie tray lined with parchment paper. Drizzle olive oil over the tomatoes and the stuffing. Bake for 45 minutes to an hour depending on the size of the tomatoes, or until the tomatoes are very soft. Remove from the oven and let them cool.
• Serve on a platter garnished with fresh basil leaves and drizzled with a little extra olive oil.

GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES

Steps:

• Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
• In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
• Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.

TOMATOES STUFFED WITH QUINOA

Steps:

• Rinse quinoa thoroughly. Bring vegetable stock to a boil. Add quinoa, cover with a lid and cook until quinoa is soft, about 15 minutes. Add more broth if necessary. Remove from heat and let cool uncovered.
• Scald tomatoes with hot water, rinse in cold water and peel. Cut off tomato tops and scoop out seeds and ribs. Finely chop tomato pulp. Peel garlic, chop finely and combine with chopped tomatoes, lemon juice, olive oil and basil. Season with salt and cayenne pepper. Stuff tomato shells with quinoa mixture, cover with cut-off tops and serve.

ONE-POT ITALIAN QUINOA WITH TOMATOES & BASIL

Steps:

• Heat oil in a saucepan over medium heat. Add garlic, shallots and italian seasoning and sauté until fragrant, about 2 minutes.
• To the saucepan, add quinoa and tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
• Remove lid and stir in spinach, white beans, basil and nutritoinal yeast (if using). Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

QUINOA AND TURKEY STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the tops off each tomato and scoop out a small amount of the insides. Discard tops and insides.
• Heat olive oil in a skillet over medium heat; cook and stir zucchini, green bell pepper, garlic, and salt until tender, about 10 minutes. Add ground turkey; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir quinoa and 1/2 of the tomato sauce into the ground turkey mixture.
• Arrange tomatoes in a baking dish. Fill each tomato with turkey-quinoa mixture. Pour remaining tomato sauce over each stuffed tomato. Pour a 1/2 inch of water into the bottom of the baking dish.
• Bake in the preheated oven until tomatoes are tender, about 15 minutes.

QUINOA STUFFED TOMATOES

Steps:

• In a large bowl, combine the quinoa, olives, cilantro, jalapenos and chile de arbol.
• In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
• Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving.

TOMATOES STUFFED WITH QUINOA SALAD

Steps:

• Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.