Ingredients
Scale
- 6 large, firm tomatoes
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Hollow out tomatoes, reserving pulp for other uses.
- Cook quinoa in vegetable broth for 15 minutes until fluffy.
- Mix cooked quinoa with basil, Parmesan, garlic, olive oil, salt, and pepper.
- Stuff tomatoes with quinoa mixture and bake for 20-25 minutes until tender.
Notes
- For vegan version, substitute nutritional yeast for Parmesan.
- Add diced vegetables like bell peppers or zucchini for extra nutrition.
- Store leftovers in refrigerator for up to 3 days.
- Can be prepared ahead – stuff and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg