Tomatoes with quinoa
3 servings
40 minutes
Tomatoes with quinoa are a refined dish of European cuisine that combines the freshness of tomatoes and the nutritional value of quinoa. Quinoa, known for its lightness and nutty flavor, adds tenderness to the filling, while feta, basil, olives, and artichokes contribute richness and aroma. Inspired by Mediterranean motifs, this recipe is perfect for both a light dinner and an exquisite treat on a festive table. Juicy baked tomatoes create a stunning contrast with the rich filling, turning each forkful into a harmonious blend of textures and flavors. The dish pairs wonderfully with white wine or a light yogurt-based sauce. Simple to prepare, it allows for the depth of flavors to shine while remaining light and healthy.
1
Rinse the quinoa. Bring to a boil (2:1 ratio). Cook for 15 minutes. Preheat the oven to 180 degrees.
- Quinoa: 0.8 glass
2
Wash the tomatoes and cut off the top. Hollow out the insides and scoop into a plate with a spoon. Mix quinoa, chopped feta, basil, olives, artichokes, oil (add garlic if desired), and a bit of tomato pulp. Stuff each tomato with the mixture. Top with a little feta.
- Tomatoes: 6 pieces
- Quinoa: 0.8 glass
- Feta cheese: 0.5 glass
- Basil: to taste
- Olive: 10 pieces
- Canned Artichokes: 100 g
- Olive oil: 1 tablespoon
- Tomatoes: 6 pieces
- Feta cheese: 0.5 glass
3
Bake for 15–20 minutes.
- Tomatoes: 6 pieces