Quinoa Stuffed Tomatoes with Pesto and Goat Cheese
User Reviews
4.8
30 reviews
Excellent
Quinoa Stuffed Tomatoes with Pesto and Goat Cheese
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Fresh tomatoes stuffed with a healthy blend of quinoa, pesto, basil, parmesan and garlic topped with warm baked goat cheese. Dairy, kosher
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Ingredients
- 6 tomatoes (7-8 oz each)
- 1/2 cup quinoa
- 1/2 teaspoon crushed garlic
- 1 tablespoon olive oil
- 2 tablespoons + 4 1/2 teaspoon pesto, divided
- 2 tablespoons grated parmesan
- 1/2 tablespoons minced fresh basil
- salt and pepper to taste
- 4 ounces goat cheese
- Whole fresh basil leaves for garnish (optional)
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Instructions
- Slice the very tops of the tomatoes off (where the stems are) and remove the caps.
- Use a knife to cut around the inside and remove the inner core and seeds from the tomatoes, leaving the walls intact.
- Scoop any remaining seeds out of the tomatoes with a small spoon (I use a metal 1/2 teaspoon). Pour all of the gel, seeds, and pulp into a medium bowl.
- Reserve the cored tomatoes.
- Use a spoon to push the gel, seeds, and pulp through the wire mesh sieve, releasing their juice into another bowl. Press down on the solid ingredients and agitate the mixture to extract as much juice as possible. You will need to do this in batches; when one batch is juiced, scoop the solids into the trash and start on the next batch.
- Pour the tomato juice into a measuring cup. You will need 1 cup of liquid total. If the tomato juice does not make a full cup, top it off with water.
- Pour the juice (and water, if you added any) into a small saucepan.
- Rinse the tomato pulp out of the mesh sieve. Pour the dry quinoa into the sieve and rinse it with cold water for a few minutes. Drain.
- Pour the quinoa into the saucepan with the tomato liquid. Add the crushed garlic to the pan.
- Bring all ingredients to a boil. Reduce heat to a low simmer and cover the pan. Simmer the ingredients for about 20 minutes till all of the liquid is absorbed and the quinoa is tender. Meanwhile, preheat oven to 400 degrees F.
- While quinoa is cooking, grease the bottom and edges of your cooking pan or dish with olive oil. Lightly brush the outside of each tomato with olive oil and place them into the baking dish.
- When quinoa is finished cooking, remove the lid and fluff it with a fork.
- Use the fork to stir in 2 tbsp of pesto along with the grated parmesan and fresh basil. Season the quinoa with salt and pepper to taste.
- Divide the quinoa evenly between the six tomatoes, stuffing each one loosely with the mixture.
- Top each tomato with 3/4 tsp of pesto...
- then top each portion of pesto with 1 tbsp of goat cheese.
- Place the tomatoes into preheated oven. Let them cook for 20-25 minutes till the tomatoes are tender and the goat cheese starts to brown at the tips.
- Serve hot. Garnish with fresh basil leaves, if desired.
Notes
- You will also need: Wire mesh sieve, medium bowl, small bowl, pastry brush, small saucepan, 9x9 inch baking pan or dish
Nutrition Information
Show Details
Calories
152kcal
(8%)
Carbohydrates
14g
(5%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
10mg
(3%)
Sodium
102mg
(4%)
Potassium
371mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1245IU
(25%)
Vitamin C
16.8mg
(19%)
Calcium
64mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 102mg | 4% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 64mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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