| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 221 | 6g | 3g | 39g |
| sugars | fibre | protein | salt |
| 6g | 6g | 9g | 0.9g |
Why I Love Italian Quinoa Stuffed Tomatoes
The Italian Quinoa Stuffed Tomatoes recipe is reminiscent of my summers in California mixed with a touch of global flair. There’s something wholly satisfying about biting into one and tasting the complex flavors all at once, a symphony of freshness and heartiness that’s enhanced by the grains of quinoa. The tomatoes, crisp and ripe on the vine, show off the bounty of the west coast while the quinoa reflects the versatility of my Gujarati roots.
How the Cultures Blend
Now, you may wonder how this recipe came to be. As a lover of Italian cuisine, constantly innovating and experimenting, I decided to marry it with a dash of my Indian-American heritage. The result? A healthier twist to the traditional stuffed tomatoes, an Italian staple. Inspired by Chef Gianni and his love for authentic Italian cuisine, I sought to create a dish that echoed his passion while adding a personal touch.
A Recipe That Resonates
Just like Chef Gianni, I believe in using fresh ingredients that sing with flavor. The ripe tomatoes, zucchini, and bell pepper mirror the vibrant plants from my California home while also mirroring the traditional ingredients used by the Italian chef. The quinoa, however, is an unorthodox but welcome addition. It’s my hat tip to the grains often used in many Gujarati recipes, like millet or rice.
Quinoa Stuffed Tomatoes are much like the Italian Stuffed Red Peppers but with a twist, the bold flavors drawing you in with every bite. The mix of bell peppers, onions, and zucchini intertwined with quinoa resembles the Indian Sabji (mixed vegetable curry). This dish shines on its own, but pairing it with a fresh salad or a warm piece of garlic bread truly brings the meal together.
A Dish for Everyone
Without a doubt, Quinoa Stuffed Tomatoes is a recipe that resonates with both the traditions I hold dear: Gujarati and Californian. It’s a dish that’s perfect for those who enjoy trying something a bit different yet still grounded in classic Italian cooking principles. A celebration of taste and culture on a plate, this recipe is a testament to my journey as a food lover and a tribute to the diverse cultures that shaped my culinary vision.
What You’ll Need
- 6 large ripe tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup chopped fresh basil leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Next, slice the tops off the tomatoes and scoop out the pulp. Set the hollowed tomatoes aside.
Step Two
In a medium saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil, then reduce the heat, cover the saucepan, and let it simmer until the quinoa is tender and the broth is absorbed. This should take about 15 to 20 minutes.
Step Three
While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, minced garlic, chopped zucchini, and chopped bell pepper to the skillet. Cook the vegetables until they are soft, which should take about 5 minutes.
Step Four
Stir in the cooked quinoa and fresh basil leaves into the skillet with the cooked vegetables. Add the grated Parmesan cheese, and season the mixture with salt and pepper to taste. Stir until everything is well combined.
Step Five
Spoon the quinoa and vegetable mixture into the hollowed tomatoes. Place the stuffed tomatoes in a baking dish.
Step Six
Bake the quinoa stuffed tomatoes in the preheated oven until the tomatoes are tender and the tops are lightly browned. This should take about 20 to 25 minutes. Once done, remove from the oven, and serve warm.
