The combination of juicy, ripe tomatoes and savory quinoa filling makes these stuffed tomatoes irresistible. The quinoa is cooked with onions, garlic, and a blend of spices, then mixed with fresh herbs and topped with breadcrumbs for a crispy finish. It’s a satisfying appetizer that’s sure to please vegans and non-vegans alike.
Number of Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Vegan
Ingredients:
- 4 large tomatoes
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons breadcrumbs
Equipment/Utensils Required:
- Baking dish
- Mixing bowl
- Knife and spoon
Preparation Steps:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp with a spoon, leaving a hollow shell. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 2 minutes, stirring constantly.
- Remove the skillet from the heat and stir in the cooked quinoa, chopped parsley, and chopped basil until well combined.
- Stuff the hollowed-out tomatoes with the quinoa mixture and place them in a baking dish.
- Sprinkle breadcrumbs over the top of each stuffed tomato.
- Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the breadcrumbs are golden brown.
- Serve the stuffed tomatoes warm and enjoy!
Nutritional Information (per serving):
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
Vitamins and Minerals (per serving):
- Vitamin C: 40%
- Vitamin A: 30%
- Iron: 10%
- Folate: 15%
- Potassium: 20%
Vegan Quinoa Stuffed Tomatoes
I love making these Vegan Quinoa Stuffed Tomatoes for summer gatherings and picnics. They're light yet filling, and the burst of flavor from the tomatoes and herbs is simply divine. Plus, they're incredibly versatile – you can customize the filling with your favorite ingredients and spices. Trust me, once you try these stuffed tomatoes, you'll want to make them again and again!
Ingredients
- 4 large tomatoes
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 2 tablespoons breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp with a spoon, leaving a hollow shell. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic, ground cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 2 minutes, stirring constantly.
- Remove the skillet from the heat and stir in the cooked quinoa, chopped parsley, and chopped basil until well combined.
- Stuff the hollowed-out tomatoes with the quinoa mixture and place them in a baking dish.
- Sprinkle breadcrumbs over the top of each stuffed tomato.
- Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the breadcrumbs are golden brown.
- Serve the stuffed tomatoes warm and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Vitamin C: 40%
- Vitamin A: 30%
- Iron: 10%
- Folate: 15%
- Potassium: 20%
