Tomatoes Stuffed with Herbed Grains
Elevate your table with these vibrant and flavorful Tomatoes Stuffed with Herbed Grains! Perfectly hollowed-out ripe tomatoes are generously filled with a wholesome blend of fluffy quinoa, sautéed spinach, aromatic shallots, and garlic, all enhanced by fresh herbs like parsley and thyme. A dash of lemon juice adds brightness, while grated Parmesan cheese brings a savory richness to each bite. Baked to tender perfection, these stuffed tomatoes are a stunning side dish or a light, vegetarian main course. Quick to prepare and bursting with Mediterranean-inspired flavors, this recipe is a crowd-pleaser that’s as nutritious as it is delicious. With keywords like "healthy stuffed tomatoes," "quinoa recipes," and "vegetarian main courses," this dish is an absolute must-try!
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Recipe Information
Ingredients
- 6 large tomatoes
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 2 cups baby spinach
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon, chopped fresh thyme
- 2 teaspoons lemon juice
- 0.25 cup, grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and scoop out the pulp and seeds using a spoon, leaving the walls intact. Reserve the pulp in a bowl for later use.
Place the hollowed-out tomatoes upside down on a paper towel to drain while preparing the filling.
Rinse the quinoa under cold water to remove any bitterness and combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic and sauté for 2-3 minutes until softened and fragrant.
Add the reserved tomato pulp to the skillet and cook for 3-4 minutes to reduce excess liquid. Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Remove the skillet from heat and stir in the cooked quinoa, chopped parsley, thyme, lemon juice, Parmesan cheese, salt, and black pepper. Mix well to combine.
Place the hollowed-out tomatoes in a lightly greased baking dish. Carefully spoon the quinoa mixture into each tomato, pressing down gently to fill them completely.
Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender but still holding their shape.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 33.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
