I’m obsessed with these Quinoa-Stuffed Heirloom Tomatoes! So simple to make and so delicious! Vibrant heirloom tomatoes are the perfect vessels for a light filling of quinoa, chickpeas, and fresh-herbs. For a stunning presentation, serve the tomato tops alongside.
I added Trader Joe’s Cilantro Salad dressing instead of the romesco sauce, which the recipe called for and is made from roasted red peppers, garlic, and almonds, also works beautifully as a sauce for mild white fish.
While I could eat sliced fresh tomatoes drizzled with some olive oil, salt, pepper and a nice big ball of burrata for probably the rest of my life and never tire of it, I wanted to do something a bit more special with these to celebrate fall and the tomato bounty here in Los Angeles.
This a brilliant way to easily incorporate veggies into even the pickiest eater’s diet. Zucchini, winter squash, bell peppers, eggplants, mushrooms, and more are fair game to be stuffed with ingredients such as roasted chicken, quinoa, a blanket of melted cheese, and crisp breadcrumbs sprinkled over top.
But these Stuffed Heirloom Tomotoes are perfect with anything off the grill and I can promise one bite in and you won’t even be thinking about apples or pumpkin any time soon except that it’s that time of year and I’ll be posting about apples and pumpkins all month! Lol!
FYI: I have numerous Stuffed Bell Pepper recipes on my blog but here’s one of my favorites for the past.
What’s your favorite Fall recipe?
Ali in the Valley
Quinoa-Stuffed Heirloom Tomatoes
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Author: Alison Ball
1 tablespoon olive oil
1/4 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon minced peeled ginger
3/4 cup uncooked quinoa
1 3/4 cups organic vegetable broth
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh dill
1 15-ounce can unsalted chickpeas (garbanzo beans), drained and coarsely chopped
8 medium heirloom tomatoes
To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add onion, sauté 4 minutes or until the onion begins to brown. Add 1 teaspoon garlic and ginger; sauté 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 3/8 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and the liquid is absorbed. Combine quinoa mixture, parsley, dill, and chickpeas in a bowl. Cut the tops off the tomatoes; set aside. Carefully scoop out the tomato pulp, leaving the shells intact. Discard the pulp. Divide quinoa mixture evenly among the tomato shells; replace the tomato tops. Spoon sauce around the stuffed tomatoes.