French love to stuff things, well in food of course! Stuffed peppers, stuffed meat, stuffed fish; there are many options for stuffed food à la française. This includes the option for the classic “stuffed” French dish, Tomatoes farcies à la viande or in English as meat stuffed tomatoes. It was this dish that inspired the idea of substituting ground beef meat with quinoa, a healthier choice. Our dish using quinoa came out so full of flavor and consistency that you didn’t even miss the meat. Quinoa stuffed roasted tomatoes is the first recipe from brightonyourhealth.com to have the privilege to be part of the Recipe Redux challenge. A recipe challenge of several healthy food bloggers making and promoting healthier recipes with not forgetting the most important factor: TASTE. In the Recipe Redux challenge each month there is a new theme, a new challenge, with each health blogger submitting new recipes. This month’s theme is whole grains. We decided to promote quinoa, which although it is scientifically classified as a seed, it is often used or substituted as a whole grain. Quinoa is also a whole protein. A whole protein means it has all the amino acids required by the human body to grow. Check out this article from the whole grains council about the origin and nutritional facts on quinoa.
It is an honor for brightonyourhealth.com to be a part of this group of health blogger recipe challengers. We are the first health blogger living in France to participate in this program. For you readers we will strive each month to add a Frenchy touch to the recipes we include in the Recipe Redux challenge! This month is stuffed tomatoes. Next month? Well come on back and check it out!
Quinoa Stuffed Tomatoes
|Prep time||30 minutes|
|Cook time||40 minutes|
|Total time||1 hours, 10 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Main Dish, Side Dish, Starter|
|From book||Francoise Bernard, ma cuisine d'aujourd'hui|
- 6oz Quinoa
- 6 Large Stuffing Tomatoes (These are the larger, thicker skin tomatoes.)
- 3 tablespoons Olive Oil
- 1 Egg, Beaten
- 1 tablespoon Parsley, Minced
- 1 Small Onion, Minced
- 1 Garlic Clove, Minced
- 1/4 cup fresh parmesan cheese, grated
- salt and pepper to taste
You can substitute another grated cheese instead of parmesan on these tomatoes. They are a filling starter or can be served as a main meal along with a green salad. Best eaten immediately. Be careful for burning small kids tongues! The inside of these cooked tomatoes are very hot fresh out of the oven.
|Cut out a cover from the top of each tomato. Keep covers of the tomatoes for later use.|
|Empty each tomato by spooning out their juice, seeds and pulp. Mince the pulp of the tomatoes and set aside. Preserve a small amount of juice.|
|Using a small amount of the oil, oil a oven ready pan. Place tomatoes, top side up in this pan and lightly salt them.|
|First toast quinoa in a pan using small amount of olive oil. Then cook toasted quinoa as to the package directions.|
|In a separate pan, heat rest of olive oil and sautee the minced onion, minced garlic and parsley.|
|Add tomato meat and juice to onion, garlic, parsley mixture and sautee for 5 minutes more.|
|Allow cooked quinoa to cool slightly. In a separate bowl mix well the cooked quinoa, onion mixture, one beaten egg, salt and pepper to taste.|
|Stuff tomatoes with quinoa mixture to the top of each tomato. Sprinkle tops with a good amount of parmesan cheese.|
|Cook tomatoes for 30 minutes at 350 degrees Fahrenheit.|
|Add the tops of the tomatoes to the oven tomatoes and cook for an additional 10 minutes.|
Bon Appetit! Happy to hear your feedback on this dish. Shout out your comments in the section below. Merci.