Appetizers & Starters > Vegetarian Starters > Stuffed Vegetables > Stuffed Tomatoes

Mediterranean Quinoa Stuffed Tomatoes

These vibrant stuffed tomatoes are packed with fluffy quinoa, sun-dried tomatoes, Kalamata olives, and a fragrant blend of Mediterranean herbs. A delightful vegetarian appetizer that's both healthy and flavorful.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 6 Large Tomatoes
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • 1/2 cup Sun-dried Tomatoes (oil-packed), drained and chopped
  • 1/4 cup Kalamata Olives, pitted and chopped
  • 1/4 cup Feta Cheese, crumbled (optional)
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Mint, chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice
  • to taste Salt
  • to taste Black Pepper

Prepare the Quinoa

First, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let it cool slightly.

Prepare the Tomatoes

While the quinoa is cooking, preheat your oven to 375°F (190°C). Wash the tomatoes and carefully slice off the tops. Scoop out the pulp, leaving a 1/2-inch border. Reserve the tomato pulp for another use (like making sauce or soup), or discard.

Make the Filling

In a large bowl, combine the cooked quinoa, sun-dried tomatoes, Kalamata olives, feta cheese (if using), parsley, mint, garlic, olive oil, lemon juice, salt, and pepper. Mix well to combine all ingredients.

Stuff the Tomatoes

Spoon the quinoa mixture into the hollowed-out tomatoes, packing it gently. Place the stuffed tomatoes in a baking dish.

Bake the Tomatoes

Bake for 25-30 minutes, or until the tomatoes are slightly softened and the filling is heated through. Let them cool slightly before serving.

Serving Suggestions

Garnish with extra fresh herbs before serving. These stuffed tomatoes can be served warm or at room temperature. They make a great appetizer or light lunch.

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FAQ

  • Can I use a different type of cheese?

    Yes, you can substitute feta cheese with goat cheese, mozzarella, or even a vegan cheese alternative. Adjust the quantity to your liking.
  • Can I prepare these ahead of time?

    Yes, you can prepare the filling and stuff the tomatoes a few hours in advance. Store them in the refrigerator until ready to bake. Add a few extra minutes to the baking time if they are cold.
  • Can I add other vegetables to the filling?

    Absolutely! Diced cucumber, bell peppers, or zucchini would be great additions. Just be sure to chop them finely.