These stuffed tomatoes make a fantastic plant-based main or side dish. Large tomatoes are filled with a flavourful mix of quinoa, fresh herbs, and seasonings, then baked until tender and bursting with warmth. This dish is as delicious as it is beautiful – the perfect way to showcase tomatoes in a unique way this November!
Ingredients:
- 4 large beefsteak tomatoes
- 1/2 cup quinoa, cooked
- 1/4 cup finely chopped spinach
- 1/4 cup fresh parsley, chopped
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Method:
Step 1 – Preheat the oven to 190°C.
Step 2 – Slice the tops off the tomatoes and scoop out the insides.
Step 3 – In a bowl, mix cooked quinoa, spinach, parsley, pine nuts, olive oil, salt, and pepper.
Step 4 – Fill each tomato with the quinoa mixture, then place on a baking tray. Bake for 20-25 minutes until the tomatoes are soft and juicy. Garnish with fresh herbs and serve warm.
Enjoy!
