These are so, so good. If you met them at a party, you’d never believe they’re healthy, but they really are: tomatoes are packed with vitamins, and quinoa gives you a full serving of protein. These are so creamy and savory, they taste like comfort food. They would be excellent as a side dish with burgers straight from the grill, or as a tasty lunch when you want something a little lighter.
Italian Quinoa Stuffed Baked Tomatoes
1 hour
Serves 4-5
5 vine-ripened tomatoes
1 T butter
1/2 yellow onion, diced
2 cloves garlic, minced
1 tsp kosher salt
1/2 C seasoned breadcrumbs
1/2 C freshly grated parmesan cheese
1 C quinoa (uncooked)
1 14.5 oz can reduced sodium chicken broth
Start with five tomatoes on the vine. Wash them, cut them in half, and scrape out all the seeds and other tomato innards. Leave the thick skin intact. Sprinkle about 1 teaspoon kosher salt over the open halves and rest them cut side down to drain out a bit of the water.
Meanwhile, melt butter in a large saucepan over medium low heat. Add the diced onion and garlic and saute for about five minutes, until the onion is translucent but not brown. Add the quinoa and chicken broth. Turn heat to medium and bring to a boil. Cover, reduce heat to medium low, and simmer for about 20 minutes, stirring occasionally, until quinoa is tender and all the liquid is absorbed.
In a separate bowl, combine breadcrumbs and parmesan cheese. When the quinoa is done, remove from heat and stir into breadcrumb mixture. It should be the consistency of cookie dough.
Preheat oven to 425. Arrange tomato halves cut side up on a parchment-lined baking sheet. Stuff each half with a generous amount of the quinoa mixture; it should overfill and round over the top.
Bake for 20 to 25 minutes, until the tomatoes are juicy and sizzling and the quinoa is lightly browned on top. Serve hot. Leftovers keep well in the refrigerator for several days and may be reheated in the microwave or oven.
