Let’s take a little spin from our traditional stuffed tomatoes. Try out our Quinoa Stuffed Roasted Tomatoes to really switch it up! Loaded with nutrients and deliciousness, these guys will make your day.
For all my tomato lovers out there! Tomatoes are a great source of many vitamins and minerals. They are rich in a phytonutrient called lycopene that gives it the gorgeous color. Lycopene works as an antioxidant to protect against free radical damage. It has also been linked to lower risk for cancer, heart disease, and eye health. They are also high in vitamin C and vitamin A. The quinoa and black bean combo also offer a great source of plant based protein to help keep you satisfied throughout the whole day.
Not only are these delicious, they are also super easy to make. First, start by slicing off the tops of the tomatoes. To de-seed, scoop out the pulp with a spoon for the best results. Leave about a ½ inch of the tomato for the shell. Once those babies are cleaned out, flip them upside down on a paper towel to drain. Here’s another pro tip: save the pulp to make in other recipes such as vegetable stocks, salsas, or sauces.
In a bowl, combine the cooked quinoa, black beans, garlic, onions, lime juice, olive oil, salt and pepper and mix together. Once it is thoroughly mixed, scoop the ingredients into the tomatoes. Make sure you really pack it in there! Bake the entire thing in a lightly oiled pan at 350 F for about 30 minutes. Let the stuffed tomatoes cool for 5-10 minutes and top with parmesan.
For some extra kick, toss in your favorite herbs. I love some cilantro in a dish like this! But you can use anything that you have on hand. Some fresh parsley, basil, anything you have! What are some of your favorite herbs? Let us know what you think in the comments below!
- 3 to matoes
- 1 cup of cooked quinoa
- 1/4 cup of cooked black beans
- 2 cloves of garlic finely chopped
- 1/4 cup of onions finely chopped
- 1 tablespoon of lime juice
- 1 tablespoon of olive oil
- Salt & pepper
- Optional: Shaved parmesan
Cut a thin slice off the top of each tomato. Scoop out pulp with a spoon, leaving a 1/2-inch shell. Invert onto paper towels to drain. (Store pulps for vegetable stock or other dishes)
In a bowl, combine all ingredients (except tomatoes and parmesan)
With a spoon, scoop the mixed ingredients into the tomatoes. Make sure they're tightly stuffed.
Bake on a lightly oiled pan on 350 degrees for 30 minutes.
Let stuffed tomatoes cool for 5-10 minutes, and top with parmesan and your favorite herbs!