Mediterranean Stuffed Tomatoes With Quinoa Recipes

QUINOA STUFFED TOMATOES

Quinoa Stuffed Tomatoes image

Provided by Marcela Valladolid

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 cups cooked red quinoa
1/3 cup pitted green olives, halved
2 tablespoons fresh cilantro leaves, finely chopped
1 tablespoon finely chopped jalapenos
1 teaspoon ground chile de arbol
1/2 cup extra-virgin olive oil
1/3 cup freshly squeezed lime juice
Salt and freshly ground black pepper
1/2 cup crumbled queso fresco
6 large yellow tomatoes, tops removed, seeded and flesh removed

Steps:

In a large bowl, combine the quinoa, olives, cilantro, jalapenos and chile de arbol.
In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving.

QUINOA AND TURKEY STUFFED TOMATOES

Quinoa and Turkey Stuffed Tomatoes image

A quick dinner that's super healthy!

Provided by ness71

Categories Ground Turkey

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

4 large tomatoes
1 tablespoon olive oil
2 zucchini, chopped
½ cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon salt
1 pound ground turkey
2 cups cooked quinoa
1 (8 ounce) can tomato sauce, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut the tops off each tomato and scoop out a small amount of the insides. Discard tops and insides.
Heat olive oil in a skillet over medium heat; cook and stir zucchini, green bell pepper, garlic, and salt until tender, about 10 minutes. Add ground turkey; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir quinoa and 1/2 of the tomato sauce into the ground turkey mixture.
Arrange tomatoes in a baking dish. Fill each tomato with turkey-quinoa mixture. Pour remaining tomato sauce over each stuffed tomato. Pour a 1/2 inch of water into the bottom of the baking dish.
Bake in the preheated oven until tomatoes are tender, about 15 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 32.9 g, Cholesterol 83.6 mg, Fat 14.3 g, Fiber 6.6 g, Protein 29.8 g, SaturatedFat 2.8 g, Sodium 961.1 mg, Sugar 8.5 g

MEDITERRANEAN STUFFED TOMATOES

Mediterranean Stuffed Tomatoes image

These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.

Provided by MarieRynr

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 quarts water
1 1/2 cups raw orzo pasta
1 1/2 cups fresh basil leaves, packed
2 garlic cloves, minced (or pressed)
1/4 cup pistachio nut
1/2 cup grated parmesan cheese
1/4 cup olive oil
salt & freshly ground black pepper
1 teaspoon olive oil
6 large ripe tomatoes
1 dash salt & fresh ground pepper
1/3 cup tiny cubes feta cheese
1/2 cup chopped kalamata olive
chopped fresh basil (to garnish)

Steps:

Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
Season to taste with salt and pepper.
Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
Lightly sprinkle the insides of the tomatoes with salt and pepper.
Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
Stuff each tomato with about a cup of the filling.
Sprinkle the tops with the olives and garnish with the chopped basil.

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