Quinoa Stuffed Tomatoes
Serves 4
Time 50 min
Here's a terrific vegetarian main course that stars big, flavorful tomatoes in all their glory. We call for quinoa as a base for the stuffing, but you could substitute with 1 1/2 cups of just about any leftover cooked whole grain.
Special Diets:
Ingredients
- 1 cup low-sodium vegetable broth
- 1/2 cup quinoa, rinsed
- 4 large ripe but firm tomatoes
- 1/2 small onion, diced, soaked in cold water for 10 minutes and drained
- 3 cloves garlic, sliced
- 6 ounces tempeh, diced
- 2/3 cup raisins
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Method
Bring broth and quinoa to a boil in a small saucepan.
Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes.
Meanwhile, slice the top off each tomato to expose the inside.
Use a spoon to hollow out pulp and seeds and place in a bowl.
Chop the tomato tops and add to the bowl.
Set bowl and tomato shells aside.
Preheat the oven to 400°F.
In a large skillet, combine onion and 2 tablespoons water.
Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes.
Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes.
Stir in quinoa and parsley.
Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper.
Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.
Nutritional Info:
Per serving: 290 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 55mg sodium, 49g carbohydrates (6g dietary fiber, 7g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup low-sodium vegetable broth
- 1/2 cup quinoa, rinsed
- 4 large ripe but firm tomatoes
- 1/2 small onion, diced, soaked in cold water for 10 minutes and drained
- 3 cloves garlic, sliced
- 6 ounces tempeh, diced
- 2/3 cup raisins
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley