Greek Quinoa Stuffed Tomatoes

$For this dish, you will need: - 4 large ripe tomatoes - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1/2 cup feta cheese, crumbled - 1/2 cup Kalamata olives, pitted and chopped - 1/4 cup red onion, finely chopped - 1 cucumber, diced - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for drizzling - Fresh mint for garnish (optional) These ingredients combine to create a fresh and vibrant meal. The quinoa adds protein and texture. The olives and feta give it that classic Greek flavor. To make your dish even better, consider these garnishes: - Fresh mint leaves - Extra crumbled feta cheese - A drizzle of olive oil - Lemon zest for brightness These garnishes enhance the dish’s look and taste. Mint adds a fresh kick, while lemon zest brings a bright finish. This recipe can fit many diets. Here are some notes: - Vegetarian: The dish is vegetarian due to the use of quinoa and vegetables. - Gluten-Free: Quinoa is naturally gluten-free, making this dish safe for those with gluten issues. - Dairy-Free Option: You can skip the feta cheese or use a dairy-free alternative. These options allow more people to enjoy this meal. It’s flexible and can fit various dietary needs. Start by rinsing 1 cup of quinoa under cold water. Rinsing helps remove bitter flavors. In a saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring the mix to a boil. After boiling, reduce the heat. Cover the pan and let it simmer for about 15 minutes. The quinoa will become fluffy when done. Make sure all the broth is absorbed. Next, take 4 large ripe tomatoes. Slice off the tops carefully. Use a spoon to scoop out the insides. Be gentle to keep the tomato shells intact. Save the pulp you remove. You will mix it with the filling later. This step makes space for the tasty quinoa mix. In a large mixing bowl, combine the cooked quinoa with 1/2 cup crumbled feta cheese. Add 1/2 cup chopped Kalamata olives, 1/4 cup finely chopped red onion, and 1 diced cucumber. Stir in 2 minced garlic cloves and 1/4 cup chopped parsley. Pour in 2 tablespoons of fresh lemon juice and sprinkle 1 teaspoon of dried oregano. Finally, add the pulp from the tomatoes. Mix everything well and season with salt and pepper to taste. Now it’s time to stuff the tomatoes. Carefully fill each hollowed tomato with the quinoa mixture. Pack it in lightly with a spoon. Place the stuffed tomatoes upright in a baking dish. Drizzle a little olive oil on top of each tomato. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 minutes. The tomatoes should be tender and slightly caramelized. Let them cool for a few minutes before serving. Enjoy your delicious Greek quinoa stuffed tomatoes! When picking tomatoes, look for large, ripe ones. They should feel heavy for their size. Check for smooth skin with no cracks. The color should be bright and even. Heirloom tomatoes are great for flavor. They add a unique taste to your dish. Always smell the tomato; it should smell fresh and sweet. Start with rinsing your quinoa. This removes the bitter taste. For every cup of quinoa, use two cups of broth. Bring it to a boil and then lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when it looks fluffy and the liquid is gone. If it seems too hard, add a splash of water and cook a bit longer. Serve your stuffed tomatoes warm for the best flavor. They go well with a simple green salad. Add a drizzle of balsamic vinegar for a nice touch. A slice of crusty bread pairs well too. You can also enjoy them with a glass of white wine. If you want a fun twist, serve them with tzatziki sauce on the side. {{image_2}} To make your Greek quinoa stuffed tomatoes vegan, skip the feta cheese. Use a plant-based cheese instead. You can also add nutritional yeast for a cheesy flavor. This keeps the dish rich and tasty without dairy. This recipe is already gluten-free! Quinoa is a great choice since it’s a gluten-free grain. Just make sure that all your other ingredients, like vegetable broth and olives, are gluten-free too. You can add more ingredients to make the dish pop. Try adding pine nuts or walnuts for crunch. Chopped bell peppers bring a sweet taste. You can also mix in some sun-dried tomatoes for an extra layer of flavor. These additions make your stuffed tomatoes more exciting and delicious. To store leftover stuffed tomatoes, place them in an airtight container. Make sure they cool before sealing. Keep them in the fridge for up to three days. This keeps the flavors fresh and the tomatoes tender. You can freeze stuffed tomatoes for a longer shelf life. First, let the tomatoes cool completely. Wrap each tomato in plastic wrap or foil. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. When you're ready to eat, just thaw them overnight in the fridge. To reheat stuffed tomatoes, preheat your oven to 350°F (175°C). Place the tomatoes in a baking dish. Cover them with foil to keep them moist. Heat for about 20-25 minutes, or until they are warmed through. You can also use a microwave for quicker reheating. Just be careful not to overcook them. Enjoy your tasty leftovers! You will know the stuffed tomatoes are done when they are soft and slightly caramelized. The cooking time is about 35 minutes total in the oven. The tomatoes should look tender but still hold their shape. If they seem too firm, bake them a bit longer. Yes, you can use other grains like rice or farro. Each grain has its own texture and flavor. Just adjust the cooking time based on the grain you choose. Make sure to cook the grains before mixing them with the filling. If you want to skip feta cheese, try using goat cheese or even vegan cheese. These options give you a different taste but still work well in the recipe. You can also use ricotta for a creamier texture. Absolutely! You can prepare the stuffing and hollow the tomatoes a day in advance. Just store the stuffing in the fridge. When you are ready, stuff the tomatoes and bake them. This makes for an easy and quick dinner. In this blog post, we covered how to make Greek quinoa stuffed tomatoes. You learned about the best ingredients, step-by-step instructions, and useful tips. We explored variations for special diets and how to store leftovers. Making these stuffed tomatoes is fun and easy. Remember, they can be a delicious meal for many diets. Enjoy creating this dish and sharing it with others!$

Experience a burst of flavor with Greek Quinoa Stuffed Tomatoes! These delicious and nutritious baked tomatoes are filled with a savory quinoa mixture, feta cheese, and fresh veggies that are sure to impress. Perfect for a healthy lunch or dinner, this simple recipe showcases the vibrant taste of Greece. Click to discover step-by-step instructions and make these delightful stuffed tomatoes today!

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Ingredients

4 large ripe tomatoes

1 cup quinoa, rinsed

2 cups vegetable broth

1/2 cup feta cheese, crumbled

1/2 cup Kalamata olives, pitted and chopped

1/4 cup red onion, finely chopped

1 cucumber, diced

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil for drizzling

Fresh mint for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Begin by preparing the quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

While the quinoa is cooking, prepare the tomatoes: Slice the tops off the tomatoes and gently scoop out the insides using a spoon, creating a hollow space. Save the pulp for later use.

In a large mixing bowl, combine the cooked quinoa, feta cheese, chopped olives, red onion, cucumber, minced garlic, parsley, lemon juice, dried oregano, and reserved tomato pulp. Stir well to combine.

Season the mixture with salt and pepper to taste.

Carefully stuff each hollowed tomato with the quinoa mixture, packing it in slightly with a spoon.

Place the stuffed tomatoes upright in a baking dish and drizzle with a little olive oil on top.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and slightly caramelized.

Once ready, let the tomatoes cool for a few minutes before serving. Garnish with fresh mint if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4