Quinoa Stuffed Tomatoes Recipe-Baked Tomatoes with Black Quinoa-Corn

This is a classic vegetarian dish in which tomatoes are stuffed with healthy quinoa, corn and capsicum and then baked topped with cheese. Sounds interesting, isn’t it? It was delicious and light. You can serve as a side dish or even have it as an evening snack. I have used black quinoa for this recipe but you can use any quinoa (white or red). Today we will learn how to make Baked tomatoes with quinoa, corn and capsicum following this easy recipe.

Baked Tomatoes with Black Quinoa,Corn

Prep Time : 15 mins

Cook Time : 15 mins
Yields: 4 Tomatoes
Recipe Category: Lunch-Side Dish-Quinoa
Recipe Cuisine: International
Author:Padhu Sankar

Ingredients needed

   Tomatoes -4
   Quinoa – 1/2 cup
   Olive oil – 2 tsp
   Onion – 1/3 cup finely chopped
   Garlic cloves – 5 minced
   Sweet Corn – 1/3 cup
   Capsicum – 1/3 cup chopped
   Fresh parsley – 1 tbsp finely chopped

   Dried Basil – 3/4 tsp
   Oregano – 3/4 tsp
   Pepper powder as needed
   Salt as needed

Mozzarella cheese as needed

Preparation

Choose large ripe but firm tomatoes. Remove/chop the top of the tomatoes as shown in the picture below and scoop out the pulp. Strain the pulp and collect the juice.

Rub the inside of the tomatoes with a little salt and place it upside down for an half an hour.

We are going to cook quinoa in the tomato juice. For 1/2 cup of quinoa, you need 1 cup of liquid. If you do not have 1 cup of tomato juice, add water to get 1 cup. I got 3/4 cup tomato juice, so I added 1/4 cup of water to get 1 cup cooking liquid.

Now bring the tomato juice to boil, add quinoa (after rinsing it), simmer and cook covered for 10-15 minutes or until all the liquid is absorbed and the quinoa is soft. Let is sit for 10 minutes. Then fluff it with a fork and keep it aside. Check out my detailed post on how to cook quinoa.

To prepare the stuffing

Heat olive oil in a pan/kadai, add finely chopped onion, garlic and saute until onions turn transparent.

Add corn, capsicum and cook for a few more minutes.

Add basil, oregano, salt and pepper powder to taste. Then add the cooked quinoa and mix well. Add finely chopped parley leaves. Leave it to cool.

Preheat the oven for 10 minutes at 180 degree C. Stuff the prepared tomatoes with the quinoa + corn mixture (picture below). Place it in a baking tray lined with aluminium foil. Close it with another foil.

Then place the tray inside the oven (middle rack) and bake for 10-15 minutes or until the tomato skin wrinkles.

Quinoa stuffed tomatoes ready to be baked

Then remove the tray from the oven, sprinkle grated cheese on top of the tomatoes and bake for another 2-3 minutes until the cheese melts.

Baked Tomatoes with Black Quinoa,Corn topped with cheese

Serve hot. Enjoy!!

You will love my other Quinoa Recipes

Quinoa Upma

Quinoa Pulao

Quinoa Breakfast Muffins

Quinoa Breakfast Porridge

Quinoa Vegetable Salad

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