Stuffed Tomatoes

Stuffed Tomatoes and Cauliflower with Raisins

A friend brought me four beautiful tomatoes. And while I planned to serve them as a salad, I changed my mind. I through together this fairly easy dish to go with the cauliflower. While neither dish might be considered a main course on their own, I think they worked well together for a light supper.

The original recipe I saw called for rice in the tomatoes. And I've used couscous in peppers. But this time, I remembered a quinoa primavera I saw on Pinterest and used it as inspiration.

Recipe for Stuffed Tomatoes with Quinoa

  • 4 tomatoes
  • 1/2 cup quinoa
  • 1 cup water
  • 2 cloves garlic, minced
  • 1/2 cup fresh spinach, sliced
  • 1 large banana pepper, diced
  • 1 teaspoon onion powder
  • 1 tablespoon good Italian seasoning
  • 1/2-1 teaspoon lemon juice, to taste
  • Salt and Pepper to taste
  • Garnish: Shaved Parmesan cheese, optional

Combine quinoa, water, and garlic in a small pot. Cook according to manufacturers directions. (Likely like this: get to boil, turn down to low, simmer until the water is gone, about 15 minutes.)

Meanwhile, cut the tops off the tomatoes and put them aside. Remove the seeds and flesh from the inside of the tomato. Reserve this for the quinoa.

Heat the oven to 350°F. When the quinoa is cooked, lightly grease a small oven-safe dish with sides and place the tomatoes inside. Add lemon juice, seasonings, banana pepper, spinach, and tomato flesh to the quinoa and stir to combine. Stuff the quinoa mixture into the tomatoes, mounding it. Replace tomato tops and bake for about 20 minutes until the tomatoes are heated through. Remove the tomato tops and garnish with shaved Parmesan.

Eating Vegetarian: