Mediterranean Quinoa-Stuffed Baked Tomatoes

Mediterranean Quinoa-Stuffed Baked Tomatoes

  • 2 tablespoons fresh parsley, finely chopped
  • 1/8 teaspoon ground pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic, peeled and halved
  • 4 big tomatoes
  • 1 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup uncooked quinoa
  • 2 tablespoons capers, rinsed and coarsely chopped

  1. Slice the top of the tomatoes then set them aside. Empty the tomatoes by carving the sides with a small, sharp knife then scoop out the pulp with a spoon or a melon baller. Set aside the pulp.
  2. Distribute 1/2 teaspoon of salt to sprinkle inside the tomatoes. Oil the baking dish with 2 tablespoons of extra virgin olive oil. Place the tomatoes in the baking dish.
  3. In a medium bowl, put the tomato pulp and liquefy it with an immersion blender.
  4. In the same bowl, add the quinoa, the remaining 1/2 teaspoon salt, parsley, capers, oregano, the remaining extra virgin olive oil and pepper then mix.
  5. Fill up the tomatoes with the quinoa mixture until 2/3 of the capacity of the tomatoes.
  6. Put half a garlic in each tomato. Put back the top part of each tomato.
  7. Bake at 395 degrees F for 45 minutes or until the quinoa is cooked through.
  8. Enjoy!

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