This baked stuffed tomatoes filled with quinoa, feta, roasted garlic, and kalamata olives is a light, healthy main course or side dish perfect for summer.
The essence of summer
There are so many things that can define summer. Long days, warm rains (which I love), more time outside or tomato festival. We have one right now in Central Market. They have many varieties you can try and cool deals on usual selection. I love those things happening. Tomato is one of my favorite things to eat. Sweet or tangy, big or small, red or multicolored, warmed with the sunlight.
Homegrown are the best. I had this luxury back at home when was a kid. Ate them straight from the bush as is, as a salad with oil or sour cream (my favorite), made spicy sandwiches or vegetable pie. At the end of a season, we harvested everything left and they were ripening on all windowsills. They are the essence of summer for me.
Tomatoes in the kitchen
I always have them. Slice into thick rounds, fry, season and eat with eggs and crusty sourdough – perfect breakfast for me. Shakshuka, different salads, quick pasta sauces, salsas or vegetable stew. They are so versatile and delicious ingredient.
Actually, I’m not often making stuffed tomatoes. My husband doesn’t like stuffed veggies much so I always cook something that both of us enjoy. But a little bit of variation in our diet is not a bad thing. Of course, tomatoes are good with meat or poultry but I’ve decided to use quinoa as stuffing and add some Mediterranean flavors with feta cheese, kalamata olives, and fresh oregano. Quinoa is a really good thing to put inside veggies. It’s easy to make, delicious and has an interesting texture.
So this quinoa stuffed tomatoes are easy and straightforward dish anyone can cook. I had large tomatoes and we ate it as a main course but you can use smaller ones and serve them as a side dish or appetizer. The amount of stuffing will depend on the tomatoes size.
You can play with the ingredients and their proportions, different cheeses, more or less quinoa, fresh garlic instead of baked I used, pesto or salsa verde as an aromatic ingredient. Taste the stuffing as you go and put it inside tomatoes when you like it.
I’d love to hear from you!
Quinoa stuffed tomatoes
- 2 big tomatoes
- 1.5 cups cooked rainbow quinoa
- 2 tbsp olive oil
- 1 bulb baked garlic
- 60 g (2oz) feta cheese divided
- fresh oregano
- kalamata olives
- salt and pepper to taste
- Preheat the oven to 360F(180C).
- Cut a slice off the top of each tomato. Scoop out pulp with seeds, leaving a thick shell. Invert onto paper towels to drain.
- Pit the olives, cut into chunks. Mix quinoa, garlic, olive oil, part of cheese, oregano and olives. Stuff the tomatoes. Put feta cheese on top, cover with the tomato "cups".
- Bake for 35 minutes or to the moment tomatoes are cooked. Remove from the oven, let stand for 5-7 minutes and serve.