These stuffed tomatoes are filled with delicious flavors of the Mediterranean and nutritious ingredients.
My first recipe of 2022 is here and it’s good (and healthy) one!
Quinoa is a staple in our pantry. We eat it at least twice a week in a variety of ways ranging from burrito bowl to casseroles. It is so filling and a great high protein option for meals.
This year I am challenging myself to incorporate quinoa into even more meals and with my cravings for Mediterranean food at an all-time high right now, I couldn’t think of a better way to combine the two!
I tend to cook quinoa in bulk at the beginning of the week to use in the coming days for quick and easy meal prep. Having the quinoa already cooked saves a good 10-15 minutes when making this recipe.
What I like about the concept of stuffed tomatoes (or really stuffed any type of vegetable), is that you can customize it with ingredients or the cuisine of your choice.
- For additional Mediterranean flavor, you can add olives and drizzle with tzatziki.
- For a Mexican spin, you can use rice, jalapenoes, black beans and corn.
- For added protein, you can mix in ground turkey, beef, or shredded chicken.
The options are endless!
These Mediterranean Stuffed Tomatoes can be served as a main entrée or a side dish. They pair great with fish such as cod or tilapia or a loaded turkey burger.
An important note when shopping for these ingredients – you want ripe, but firm tomatoes. If the tomatoes are too soft, they will fall apart when baking.
- 6 large vine-ripened tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 8 oz fresh spinach, chopped
- 5-6 scallions, finely chopped
- 1 tsp ground cumin
- Salt and pepper, to taste
- ¾ cup quinoa, cooked
- 3 oz feta cheese
- 3 tbsp fresh parsley, finely chopped, to garnish
- balsamic glaze
- Preheat the oven to 400 degrees F. Lightly spray baking dish with non-stick cooking spray, then set aside.
- Cut tops off the tomatoes and scoop out pulp. Save half the pulp and finely chop. Dispose of the remaining pulp (or save for another recipe).
- Arrange tomatoes in baking dish and drizzle with olive oil.
- In a large skillet over medium heat, add garlic, spinach and scallions and cook for 3-4 minutes or until wilted. Add cumin, salt and pepper to taste. Stir in reserved tomato pulp and cook for an additional 1-2 minutes. Remove from heat.
- Stir in cooked quinoa. Then lightly mix in feta.
- Fill tomatoes with quinoa mixture, then bake for 20 minutes.
- Garnish with fresh parsley and balsamic glaze (optional). Serve warm and enjoy!