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Summer Herbed Stuffed Tomatoes
These summer herb stuffed tomatoes are filled with quinoa for a healthy, protein packed side dish or a light meal.
Prep Time
15
minutes
mins
Cook Time
22
minutes
mins
Total Time
37
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
herbed stuffed tomatoes, summer herbed stuffed tomatoes
Servings:
6
servings
Author:
Gina Matsoukas
Ingredients
6
large tomatoes
1.5
cups
cooked red quinoa
1/4
cup
bread crumbs
1/8
cup
pine nuts
toasted, (optional)
1
lemon
zested and juiced
2
small shallots
minced
2
cloves
garlic
minced
1/2
cup
minced herbs
(I used basil, parsley, cilantro, mint & lemon thyme)
2
tbsp
extra virgin olive oil
divided
salt & pepper to taste
Instructions
Preheat oven to 450.
Slice tops of tomatoes off and gut the insides to leave just a shell.
Arrange tomato shells in lightly oiled glass pan and salt & pepper the cavities.
Toast pine nuts in small sauté pan over medium heat for about 4-5 minutes.
Use same pan to then lightly sauté shallots and garlic in 1 tbsp. of oil.
While shallots and garlic are sautéing, add cooked quinoa, bread crumbs, pine nuts, lemon zest & juice, herbs and 1 tbsp. of oil to a bowl.
Season with salt and pepper and mix.
Stuff tomato shells with the mixture and add tops back on if youâ??d like.
Bake for about 15 minutes.
Broil last 1-2 minutes for charred appearance.
Nutrition
Serving:
1
SERVING
|
Calories:
148
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
41
mg
|
Potassium:
190
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
429
IU
|
Vitamin C:
17
mg
|
Calcium:
33
mg
|
Iron:
2
mg