Dishes

Tomatoes stuffed with quinoa and sun vegetables


A godsend for foodies and a delight for the taste buds, this recipe for tomato stuffed with quinoa and summer vegetables is a treat.

Ingredients for 4 persons :

  • 4 large tomatoes
  • 1 yellow pepper
  • 6 tbsp. tablespoons of olive oil
  • 1 small zucchini
  • 2 cloves garlic
  • 6 sprigs of parsley
  • 120 g of quinoa
  • 80 g plain feta cubes
  • Salt pepper

Read also: health benefits and virtues of quinoa

Tomatoes stuffed with quinoa and sun vegetables

Traditional stuffed tomatoes are renewed in an original and fair way in the company of quinoa.

- Put the oven in the grill position.

- Wash the tomatoes, hull them, cut a hat. Scoop out the pulp inside by hollowing out with a spoon. Cut the pulp into pieces. Reserve.

- Pass the pepper brushed with olive oil under the oven grill until the skin becomes brown. Cover it with a clean cloth to cool, then peel. Core and cut into small cubes.

- Peel the courgette, cut it in half lengthwise. Core and cut into cubes.

- Peel, wash, degerm and chop the garlic.

- Wash, remove the leaves and chop the parsley.

Position the oven at 200 ° C (th.7).

- Rinse the quinoa thoroughly.

- Pour 30 cl of cold water into a saucepan, season with salt. Add the quinoa.

Bring to a boil, cover and cook for 12 minutes (it cooks well when the seed becomes translucent). Drain.

- In a salad bowl, place the quinoa, tomato pulp, cubes of peppers and zucchini, garlic, parsley and feta. Check the seasoning, mix well.

- Place the empty tomatoes in an oven dish, fill them with quinoa and vegetable stuffing. Cover each with a hat. Drizzle with olive oil.

- Bake and cook for 30 minutes.

To serve !

Chef's BBA

- This recipe will ideally accompany meats (pork, poultry, lamb, etc.) or grilled fish for your future summer meals!

- Above all, before cooking, you must wash the quinoa well. Use a very fine sieve rather than a colander.

Cellar side

As we have already mentioned, pairings with tomatoes are always delicate. Its tangy character, but above all its aromatic vegetal notes, here reinforced by the presence of peppers and zucchini, make it particularly difficult to combine with a red wine.

To avoid the bitter tendency of the whole, we will choose the contrast of a warm and slightly tannic wine, such as a Patrimonio, a Corsican wine which will accentuate the holiday atmosphere of this preparation. In white, in the same way, the freshness of the dish will play happily with the strong maturity of a wine from the Languedoc hillsides, without risking giving it herbal notes, which are less appreciated.

But for this type of dish, the best pairing is undoubtedly with a southern rosé; it will be more winey if the tomato accompanies meat; in fact, why not stay on the Isle of Beauty. We will choose a lighter wine, such as a rosé from Fronton, for an alliance with the subtle flesh of a fish.

Mr. Chassin

Read also: health benefits and virtues of quinoa

Recipe: T. Bryone, Photo: C. Herlédan

Video: Side Dish Recipe: Pesto Quinoa Stuffed Tomatoes by Everyday Gourmet with Blakely (October 2020).