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Recipe: Quinoa Stuffed Tomatoes w/ Goat Cheese

This recipe is great, even for those who have never tried quinoa or think they don’t like it.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Goat Cheese, Healthy, Healthy Meals, Quinoa, Stuffed Tomatoes, Tomatoes
Servings: 3

Ingredients

  • 3 Large Tomatoes
  • 1/4 cup Quinoa
  • 1/2 cup Liquid either water or tomato juice from actual tomatoes
  • 1/2 tbsp Olive Oil
  • 1 clove Garlic crushed
  • 1 tbsp Parmesan grated
  • 3 tbsp Goat Cheese
  • Salt & Pepper to taste

Instructions

  • Cut the tops of the tomatoes off and remove them. Take a small knife and cut around the inside edges and remove the inner core/seeds from the tomato with a spoon. Make sure to leave the walls of the tomato intact. Set the tomato core/seeds aside in a separate bowl (you will need these).
  • Take the seeds/core of the tomato that you reserved and put it through a wire mesh strainer. This will get you the 1 cup of liquid you need to cook the quinoa. If you don’t get a full cup, add water to top it off.
  • Pour the tomato liquid/water mixture into a sauce pan and add crushed garlic.
  • In the same wire mesh strainer, rinse quinoa under cold water for a couple of minutes and add to pot.
  • Bring the quinoa to a boil and reduce the heat to medium/low. Cover the pan and let the quinoa cook for about 20 minutes (you will know it is done when all of the liquid is gone and the quinoa is soft).
  • While the quinoa is cooking, pre-heat the oven to 425 degrees. Then, take your hollowed tomatoes and brush them with a little bit of olive oil.
  • When the quinoa is finished, full with a fork (like you would with rice) and then gently fold in the parmesan cheese. At this point I would taste it to see if it needs salt and pepper.
  • Place the cooked quinoa in each of the tomatoes and top with 1 tablespoon of goat cheese. Bake in the oven until golden brown (about 20-25 minutes).