Quinoa-Stuffed Tomatoes with Basil and Parmesan

Quinoa-Stuffed Tomatoes with Basil and Parmesan: A Nutrient-Packed, Flavorful Masterpiece 🍅🌿🧀✨

1. Introduction

Looking for a healthy, delicious, and visually stunning dish that’s perfect for any occasion? These Quinoa-Stuffed Tomatoes with Basil and Parmesan are guaranteed to become your new go-to recipe! Packed with protein-rich quinoa, aromatic fresh basil, and savory Parmesan cheese, this dish offers the perfect balance of nutrition and flavor. Whether you’re hosting an elegant dinner party or simply want a wholesome family meal, this quinoa stuffed tomatoes recipe will impress everyone at the table with its vibrant colors and irresistible aroma.

2. Ingredients

To make these delicious quinoa stuffed tomatoes, you’ll need these simple yet flavorful ingredients:

• 6 large, firm tomatoes (look for vine-ripened for best flavor)
• 1 cup quinoa, rinsed thoroughly (white, red or tri-color all work well)
• 2 cups vegetable broth (or chicken broth for richer flavor)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
• 2 cloves garlic, minced (or 1 tsp garlic powder if fresh isn’t available)
• 1 tbsp high-quality olive oil
• Salt and freshly ground black pepper to taste

For more dinner recipe ideas using simple ingredients, check out our collection of family-friendly meals.

3. Step-by-Step Instructions

Step 1: Prepare the Tomatoes

Start by preheating your oven to 375°F (190°C). Carefully slice off the tops of the tomatoes (about 1/4 inch from the top) and set aside. Using a small spoon or melon baller, gently scoop out the insides, leaving about 1/4-inch thick shell to ensure they hold their shape during baking. Don’t discard the pulp – it can be used later in sauces, soups, or even in our delicious roasted chickpeas recipe for added flavor. Lightly sprinkle the inside of each hollowed tomato with salt and place them upside down on paper towels to drain while you prepare the filling.

Step 2: Cook the Quinoa

In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa (rinsing removes the natural coating called saponin that can make quinoa taste bitter), reduce heat to low, cover tightly with a lid, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes – this steaming time helps achieve the perfect texture. Fluff with a fork before using. For more protein-packed recipes using quinoa and other superfoods, explore our breakfast section.

Step 3: Prepare the Stuffing Mixture

In a large mixing bowl, combine the fluffy cooked quinoa, freshly chopped basil (tearing the leaves by hand helps release more essential oils and flavor), grated Parmesan cheese (freshly grated melts better than pre-shredded), minced garlic, and high-quality olive oil. Season generously with salt and freshly ground black pepper to taste. For an extra flavor boost, you might want to add a pinch of red pepper flakes or dried oregano. Mix everything thoroughly until all ingredients are evenly distributed and the mixture holds together slightly when pressed. If you enjoy creative stuffing recipes, you’ll love our coconut rice pudding as a sweet alternative.

Step 4: Stuff and Bake the Tomatoes

Using a small spoon, generously fill each hollowed tomato with the quinoa mixture, pressing down gently to pack it in while leaving about 1/4-inch space at the top for expansion. You can mound the filling slightly for an attractive presentation. Place the stuffed tomatoes in a baking dish just large enough to hold them snugly – this helps them maintain their shape. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender but still hold their shape and the tops are slightly golden. The baking time may vary depending on the size and ripeness of your tomatoes, so keep an eye on them after 15 minutes. For another delicious stuffed vegetable recipe, try our shrimp and avocado lettuce wraps.

4. Serving Suggestions

These quinoa stuffed tomatoes make a beautiful presentation on any table. For a light lunch, serve them with a crisp green salad dressed with lemon vinaigrette. As a dinner side, they pair wonderfully with roasted vegetables or grilled proteins. For vegetarian protein options, consider serving alongside our oven-baked crispy tofu. Garnish each tomato with a fresh basil leaf and an extra sprinkle of Parmesan right before serving for that perfect finishing touch. The vibrant red of the tomatoes against the green basil makes for an Instagram-worthy dish!

5. Nutritional Benefits

This quinoa stuffed tomatoes recipe is a nutritional powerhouse that doesn’t compromise on taste. Quinoa is one of the few plant foods that’s a complete protein, providing all nine essential amino acids your body needs. Tomatoes are rich in vitamins C and K, potassium, and the antioxidant lycopene, which has been linked to many health benefits. Basil adds not just flavor but also antioxidants and anti-inflammatory properties, while Parmesan contributes calcium and additional protein. For more nutritious dessert options, check out our frozen yogurt bark recipe.

6. Variations and Substitutions

This recipe is wonderfully adaptable to different dietary needs and flavor preferences:

• Vegan Version: Substitute nutritional yeast or vegan Parmesan for the dairy cheese
• Gluten-Free: The recipe is naturally gluten-free when using certified GF quinoa
• Extra Protein: Add 1/2 cup cooked lentils or chickpeas to the quinoa mixture
• More Vegetables: Stir in diced sautéed mushrooms, zucchini, or bell peppers
• Different Herbs: Try fresh oregano, thyme, or parsley instead of basil
• Cheese Variations: Feta, goat cheese, or mozzarella work beautifully

For another creative way to use quinoa, try our chia seed jam on whole grain toast for breakfast.

7. Storage and Reheating

If you have leftovers (though they’re so delicious you might not!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also microwave them for 1-2 minutes, though the oven method helps maintain the best texture. The filling can be made ahead and stored separately from the tomato shells for up to 2 days before assembling and baking. For more make-ahead meal ideas, see our hearty breakfast plate recipe.

8. Frequently Asked Questions

Can I use cherry tomatoes instead of large tomatoes?
Yes, you can make mini versions using cherry or grape tomatoes, though you’ll need to adjust the cooking time down to about 10-12 minutes. The presentation will be adorable for parties!

Can I make this dish ahead of time?
Absolutely! Prepare the quinoa mixture and hollow the tomatoes up to a day in advance, storing them separately in the refrigerator. Stuff and bake when ready to serve for the freshest taste and texture.

What can I do with the leftover tomato pulp?
The pulp is perfect for adding to pasta sauces, soups, or homemade salsa. You can also blend it into a Bloody Mary mix or use it in our inspired quinoa tomato recipe from our friends at Tori Avey’s site.

9. Conclusion

This Quinoa-Stuffed Tomatoes with Basil and Parmesan recipe is more than just a meal – it’s a celebration of fresh ingredients coming together in perfect harmony. The juicy tomatoes, fluffy quinoa, fragrant basil, and savory Parmesan create a symphony of flavors and textures that will delight your taste buds. Whether you’re looking for a healthy weeknight dinner, an impressive side dish for entertaining, or a new way to enjoy quinoa, this recipe delivers on all fronts. Easy enough for beginners yet elegant enough for special occasions, these stuffed tomatoes prove that healthy eating can be absolutely delicious. We hope this becomes a staple in your recipe collection – once you try it, we’re sure you’ll be making it again and again!

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