Tomatoes stuffed with quinoa salad is a refreshing and delicious dish that is perfect for summer. It is a great way to use up leftover quinoa, and it is also a healthy and filling meal. The tomatoes provide a sweet and juicy flavor, while the quinoa salad adds a savory and nutty flavor. This dish is also very versatile, and you can add any vegetables or herbs that you like. It is a great way to get your daily dose of fruits and vegetables, and it is also a fun and easy dish to make.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES
There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g
TOMATOES STUFFED WITH QUINOA
The Tomatoes Stuffed with Quinoa recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 4
Number Of Ingredients 10
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.
QUINOA STUFFED TOMATOES
Quinoa Stuffed Tomatoes are a great treat when big juicy beefsteak tomatoes are in season. Cooked tomatoes are bursting with lycopene, which is protective of many types of cancer, and to make this summer favorite even more nutritious, instead of using rice or breadcrumbs for the stuffing, we've used delicious herb infused cooked quinoa. Quinoa is one of the few grains to have complete protein, an important asset when switching to a more plant based diet. This dish is quick and easy to put together, but the real trick is to bake the tomatoes long and slow so their juices seep into the quinoa. They make a fabulous summery meal eaten barely warm or at room temperature. Try them.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
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.
Nutrition Facts : Calories 750
QUINOA STUFFED TOMATOES
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
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.
QUINOA-STUFFED TOMATOES WITH TOFU
Bite into this deliciously juicy and flavorful Quinoa-Stuffed Tomatoes with Tofu recipe. It's the perfect option if you're looking to go for a meatless mealtime dish that's delicious. Pair it with your favorite side or eat it on its own.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut tomatoes crosswise in half, scoop pulp from each tomato half into bowl, leaving 1/2-inch-thick shell. Reserve 3/4 cup tomato pulp for later use; discard remaining pulp.
- Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Add tofu and reserved tomato pulp; stir. Cook on medium heat 5 min., stirring frequently. Remove from heat. Add quinoa, 1/2 cup cheese and 1 Tbsp. pesto; mix lightly.
- Spread remaining pesto onto bottom of 13x9-inch casserole dish sprayed with cooking spray. Place tomato shells, cut sides up, in prepared dish; fill with tofu mixture. Top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
SUMMER QUINOA-TOMATO SALAD
The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.
Provided by By Arlene Cummings
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
- Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
- Before serving, sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
QUINOA AND TURKEY STUFFED TOMATOES
A quick dinner that's super healthy!
Provided by ness71
Categories Ground Turkey
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 32.9 g, Cholesterol 83.6 mg, Fat 14.3 g, Fiber 6.6 g, Protein 29.8 g, SaturatedFat 2.8 g, Sodium 961.1 mg, Sugar 8.5 g
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
Tips:
- Choose ripe, firm tomatoes for stuffing. Avoid tomatoes that are too soft or bruised.
- Use a sharp knife to carefully cut the tops off the tomatoes and scoop out the pulp. Be careful not to cut too deeply into the tomatoes.
- Cook the quinoa according to the package instructions. Once cooked, fluff the quinoa with a fork.
- While the quinoa is cooking, prepare the other ingredients for the salad. Chop the vegetables and herbs, and cook the chicken or tofu, if desired.
- Once all of the ingredients are prepared, combine them in a large bowl and mix well. Season the salad with salt, pepper, and any other desired spices.
- Spoon the quinoa salad into the tomatoes and top with the reserved tomato tops. Serve immediately or chill for later.
Conclusion:
Tomatoes stuffed with quinoa salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. The quinoa salad is a great source of protein, fiber, and vitamins, and the tomatoes provide a refreshing and flavorful base. This dish is also very versatile and can be customized to your liking. For example, you can add different vegetables, herbs, or proteins to the salad. You can also adjust the seasoning to your taste.
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