Best Quinoa Stuffed Heirloom Tomatoes With Romesco Recipes

Quinoa Stuffed Tomatoes image

Provided by Cook for Your Life Staff

Categories Mains

Number Of Ingredients 1

6 ripe medium beefsteak tomatoes 1 cup chopped Italian parsley ¼ cup chopped scallions ½ cup chopped mint ⅓ cup shredded basil leaves 1 lemon, zested and juiced Sea salt and freshly ground black pepper, to taste 1½ to 2 cups cooked quinoa Extra virgin olive oil

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.

Nutrition Facts : Calories 750

Quinoa Stuffed Tomatoes image

Provided by Marcela Valladolid

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

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-Stuffed Heirloom Tomatoes with Romesco image

Provided by Lynette ! @breezermom

Number Of Ingredients 23

ROMESCO:
1 cup(s) bottled roasted red bell peppers, rinsed and drained (about 5 ounces)
1/4 cup(s) unsalted dry-roasted almonds
2 tablespoon(s) water
1 tablespoon(s) olive oil
1 1/2 teaspoon(s) red wine vinegar
1 teaspoon(s) garlic, minced
1/8 teaspoon(s) kosher salt
1/8 teaspoon(s) ground red pepper
1/8 teaspoon(s) black pepper
FILLING:
1 tablespoon(s) olive oil
1/4 cup(s) onion, thinly sliced
1 teaspoon(s) garlic, minced
1 teaspoon(s) fresh ginger, peeled and minced
3/4 cup(s) uncooked quinoa
1 3/4 cup(s) vegetable broth
3/8 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper, freshly ground
3 tablespoon(s) italian parsley, chopped (fresh)
2 tablespoon(s) fresh dill, chopped
15 ounce(s) canned, unsalted chickpeas, drained and coarsely chopped
8 medium heirloom tomatoes

Steps:

For Romesco sauce, place the first 9 ingredients in a blender and process until smooth.
To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add onion, saute 4 minutes or until the onion begins to brown. Add 1 teaspoon garlic and ginger; saute 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 3/8 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and the liquid is absorbed.
Combine quinoa mixture, parsley, dill, and chickpeas in a bowl.
Cut the tops off the tomatoes; set aside. Carefully scoop out the tomato pulp, leaving the shells intact. Discard the pulp. Divide quinoa mixture evenly among the tomato shells; replace the tomato tops. Spoon romesco sauce around the stuffed tomatoes.