Tomatoes Stuffed with Herbed Grains

Elevate your table with these vibrant and flavorful Tomatoes Stuffed with Herbed Grains! Perfectly hollowed-out ripe tomatoes are generously filled with a wholesome blend of fluffy quinoa, sautéed spinach, aromatic shallots, and garlic, all enhanced by fresh herbs like parsley and thyme. A dash of lemon juice adds brightness, while grated Parmesan cheese brings a savory richness to each bite. Baked to tender perfection, these stuffed tomatoes are a stunning side dish or a light, vegetarian main course. Quick to prepare and bursting with Mediterranean-inspired flavors, this recipe is a crowd-pleaser that’s as nutritious as it is delicious. With keywords like "healthy stuffed tomatoes," "quinoa recipes," and "vegetarian main courses," this dish is an absolute must-try!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large tomatoes
• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 medium, finely chopped shallot
• 2 cloves, minced garlic
• 2 cups baby spinach
• 2 tablespoons, chopped fresh parsley
• 1 tablespoon, chopped fresh thyme
• 2 teaspoons lemon juice
• 0.25 cup, grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the tomatoes and scoop out the pulp and seeds using a spoon, leaving the walls intact. Reserve the pulp in a bowl for later use.

Step 3

Place the hollowed-out tomatoes upside down on a paper towel to drain while preparing the filling.

Step 4

Rinse the quinoa under cold water to remove any bitterness and combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and minced garlic and sauté for 2-3 minutes until softened and fragrant.

Step 6

Add the reserved tomato pulp to the skillet and cook for 3-4 minutes to reduce excess liquid. Stir in the baby spinach and cook until wilted, about 1-2 minutes.

Step 7

Remove the skillet from heat and stir in the cooked quinoa, chopped parsley, thyme, lemon juice, Parmesan cheese, salt, and black pepper. Mix well to combine.

Step 8

Place the hollowed-out tomatoes in a lightly greased baking dish. Carefully spoon the quinoa mixture into each tomato, pressing down gently to fill them completely.

Step 9

Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender but still holding their shape.

Step 10

Serve warm as a side dish or a light main course. Enjoy!

Nutrition Facts

Serving size	(1938.7g)

Amount per serving	% Daily Value*
Calories	1206.6

Total Fat 50.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 22.2mg	0%
Sodium 4517.5mg	0%
Total Carbohydrate 151.5g	0%
Dietary Fiber 17.6g	0%
Total Sugars 33.8g
Protein 45.3g	0%

Vitamin D 0IU	0%
Calcium 473.3mg	0%
Iron 11.2mg	0%
Potassium 3119.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 14.6%

Carbs: 48.8%