Google+ Organic Gardens Network™: Baked Stuffed Tomatoes with Quinoa & Zucchini

Monday, January 24, 2011

Baked Stuffed Tomatoes with Quinoa & Zucchini

by Organic Gardens Network

Quinoa is protein dense, contains all eight essential amino acids, and is filled with B vitamins and iron. Enjoy this dish as a wonderful side dish or as a vegetarian entree.

Serves 6


1/2 cup Quinoa
2 tbsp olive oil
1 1/2 cup water or vegetable stock
1/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp Italian seasoning
1/2 med onion, chopped
1 c zucchini, grated
2 tbsp currants or raisins
1 tbsp fresh parsley or basil, chopped
1/2 tsp ground curry or cumin
1/2 tsp paprika
2 tbsp lemon juice
6 med tomatoes
2 tsp bread crumbs
2 tbsp Parmesan cheese, fresh grated

Note: Leave out the bread crumbs and cheese to make it gluten-free and dairy-free. The dish will still be delicious!


Preheat oven to 350 degrees. In a small saucepan, toss the Quinoa in 1 tbsp olive oil. Stir, then pour in the water or vegetable stock, salt, pepper, and Italian seasonings. Bring to a boil. Cover and simmer over low heat for about 20 minutes. Remove from heat.

Pour remaining olive oil into a pan and saute the chopped onions, zucchini, currants or raisins, parsley or basil, curry or cumin, paprika and lemon juice over medium heat for about 2 minutes. Scoop the quinoa into the saute pan until it is blended with the vegetables to make an aromatic stuffing. Remove from heat.

Create a lid for each tomato by cutting around the stem about 1/4 inch deep. Remove the top and set aside. Scoop out the seeds and some of the loose pulp, being careful to leave a thick wall of tomato. Spoon equal amounts of stuffing into the tomatoes, filling up generously.

Put tomatoes in glass baking dish and garnish with a sprinkle of bread crumbs and cheese. Cover dish with lid or foil and bake for 25 minutes. Tomatoes should be firm and easy to transfer. Garnish with lids if desired. Enjoy!

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