Healthy doesn't have to be boring, and these tasty stuffed tomatoes are extremely healthy and super fun. The recipe is here is extremely versatile, you can replace the quinoa with cous cous, bulgar wheat, rice, or even orzo. You can also inter change the vegetables also, customizing your stuffed tomatoes to your own person taste. You may even go so far as to stuff some peppers instead of using tomatoes altogether. So every single element of this dish can be replaced. Even the cheddar cheese can be replaced with either, feta, goats cheese and even haloumi. So there you have it, the most inter-changeable recipe I have ever written!!!!
These tomatoes are the perfect lunch time dish. I chose quinoa over cous cous and all the other grains, because it is a high protein ingredient with a low GI; meaning this should keep you fuller for longer. The tomatoes are not however just for lunch, these would be the perfect accompaniment to a main course fish dish at a dinner party. You could even have them prepped ahead, and just bang them in the oven for 15 minutes before serving the main. They look very impressive, yet secretly easy peasy to make. Here's how:
- 1/2 cup of quinoa
- 1 1/2 cup of water
- 1 tsp of olive oil
- 3 mushrooms, cubed
- 1/2 courgette, cubed
- 1 small can of chickpeas, drained and rinsed
- 1/4 of a red onion, diced
- 6 mint leaves, shredded
- 1/2 tsp of cumin powder
- Salt & pepper to season
- 2 tbsp of grated cheddar
- 1 tbsp of tomato paste
- 2 beef tomatoes
- Add the quinoa to pan on a medium heat, add the water and cook for 12 minutes.
- Drain the quinoa and set aside.
- Add a wok to a medium heat, add the onion, tomato paste and cumin powder. Cook out for 5 minutes.
- Then add the mushrooms, courgettes and chickpeas, and cook for another 5 minutes.
- Add the quinoa and the seasoning and mix really well, heating everything through.
- Finally add the mint and mix through.
- Preheat the oven to 200 degrees.
- Slice the top off the tomatoes, and cut out a hollow hole in the tomato.
- Spoon the quinoa mixture into the tomato and sprinkle each tomato with 1 tbsp of cheese.
- Place the tomatoes in an oven proof dish, replace the lid on the tomato, and add half a cup of water to the dish. (This prevents the tomato from sticking to the dish and keeps the finished product moist)
- Bake in the oven for 20 minutes.
- Serve with a simple green salad.
(Tip: Other ingredients which would work well are chopped almonds, sultanas, corriander, apricots, grated carrot, grated cucumber. The list is endless. Feel free to experiment)