Baked and stuffed. Two words I like to see used together. Maybe it is because
I used to look forward to my Mom’s stuffed peppers, but there is something comforting to a food that has been stuffed.
Of course, I like to stuff my foods with healthy items. And, as you know, I like to use leftovers to make new dishes. This not only wastes less food, but it also makes food prep easy when you are busy and planning for the week. If I can make one batch of quinoa and use it in three different meals, it saves both time and money.
This is another one of those dishes that is more about the technique than the actual measurements, because those are going to vary depending on how many tomatoes you are using, as well as their size. Part of this food adventure is being creative and learning what flavorings and seasonings you like. So have fun and play around with it
I will supply you with the basic idea and ingredient list, you come up with how much you want what flavor to stand out. For example, I like basil and spice, so I made the basil and fresh cracked pepper the dominate flavor. Likewise, I made one tomato with more nutritional yeast on top than the others, because I wanted to try one with a little more “cheese” flavor.
Oh, and this is both vegan and gluten free!
Quinoa Stuffed Italian Baked Tomates
By Michelle Maskaly, The Adirondack Chick
2 vine ripe tomatoes
1 cup cooked quinoa (you may need more or less depending on the size of the tomatoes
2-3 tablespoon olive oil
fresh cracked pepper
Preheat the oven to 350 degrees.
In a small bowl, whisk together the olive oil, basil, oregano, parsley, sea salt and fresh cracked pepper. Set aside.
Slice each tomato in half and scoop out the flesh and seeds. Place in a greased baking dish cut-side up.
Liberally brush the insides with the oil and herb mixture.
Stuff each tomato with the cooked quinoa.
Brush the of the stuffed tomato with the remaining herb and oil mixture, making sure the herbs are piled on top.