Tomatoes Stuffed With Quinoa Salad Recipes

GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES

Steps:

• Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
• In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
• Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.

TOMATOES STUFFED WITH QUINOA

Steps:

• Rinse quinoa thoroughly. Bring vegetable stock to a boil. Add quinoa, cover with a lid and cook until quinoa is soft, about 15 minutes. Add more broth if necessary. Remove from heat and let cool uncovered.
• Scald tomatoes with hot water, rinse in cold water and peel. Cut off tomato tops and scoop out seeds and ribs. Finely chop tomato pulp. Peel garlic, chop finely and combine with chopped tomatoes, lemon juice, olive oil and basil. Season with salt and cayenne pepper. Stuff tomato shells with quinoa mixture, cover with cut-off tops and serve.

QUINOA STUFFED TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• With a sharp knife, cut the stem end tops out of the tomatoes. Cut them in a circular motion at an angle. Gently squeeze the tomatoes over a bowl to remove most of the seeds and excess liquid. Set aside.
• In a large bowl, mix the parsley, scallions, mint, basil, lemon zest, 1 to 2 tablespoons of lemon juice, and salt and pepper. Gradually mix in the quinoa and blend well.
• Stuff the tomatoes with the quinoa, packing the stuffing into the cavities of the tomatoes with your fingers. Place tomatoes on a cookie tray lined with parchment paper. Drizzle olive oil over the tomatoes and the stuffing. Bake for 45 minutes to an hour depending on the size of the tomatoes, or until the tomatoes are very soft. Remove from the oven and let them cool.
• Serve on a platter garnished with fresh basil leaves and drizzled with a little extra olive oil.

QUINOA STUFFED TOMATOES

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-STUFFED TOMATOES WITH TOFU

Steps:

• Heat oven to 375°F.
• Cut tomatoes crosswise in half, scoop pulp from each tomato half into bowl, leaving 1/2-inch-thick shell. Reserve 3/4 cup tomato pulp for later use; discard remaining pulp.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Add tofu and reserved tomato pulp; stir. Cook on medium heat 5 min., stirring frequently. Remove from heat. Add quinoa, 1/2 cup cheese and 1 Tbsp. pesto; mix lightly.
• Spread remaining pesto onto bottom of 13x9-inch casserole dish sprayed with cooking spray. Place tomato shells, cut sides up, in prepared dish; fill with tofu mixture. Top with remaining cheese.
• Bake 20 min. or until heated through.

SUMMER QUINOA-TOMATO SALAD

Steps:

• Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
• Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
• Before serving, sprinkle with cheese.

QUINOA AND TURKEY STUFFED TOMATOES

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.

AVOCADO TOMATO SALAD WITH QUINOA

Steps:

• Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
• Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
• Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!