Best Tomatoes Stuffed With Quinoa Salad Recipes

TOMATOES STUFFED WITH QUINOA SALAD

Tomatoes Stuffed with Quinoa Salad image

Provided by Food Network

Time 40m

Number Of Ingredients 10

Ingredients

4 beefsteak tomatoes, cap removed, cored and hollowed out
Salt
2 cups cooked quinoa
2 kirby cucumbers, peeled, seeded and finely diced
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 scallions finely sliced
1/4 cup olive oil
2 tablespoons fresh lime juice
Fresh jalapeno pepper, seeded and minced

Steps:

Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.

QUINOA STUFFED TOMATOES

Quinoa Stuffed Tomatoes image

Provided by Marcela Valladolid

Categories side-dish

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.

GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES

Gluten-Free Quinoa Salad-Stuffed Tomatoes image

There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

6 large tomatoes (about 3 inches diameter)
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper (cayenne)
3 green onions, thinly sliced
1 red bell pepper, diced (about 1 cup)
1/2 cup canned black beans, drained, rinsed
1/2 cup canned white shoepeg corn, drained, rinsed
1 cup cooked quinoa
3/4 cup crumbled feta cheese (3 oz)
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g