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Ingredients:
4 medium ripe tomatoes (halved)
1 cup cooked quinoa
1 tbsp olive oil
2 garlic cloves (minced)
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese (optional)
Salt and pepper to taste
1/2 tsp chili flakes (optional)
Balsamic glaze for drizzling (optional)
Instructions:
Preheat the Oven:
Set your oven to 200°C (390°F).
Prepare Tomatoes:
Cut tomatoes in half. Scoop out a small portion of the pulp to create space for the stuffing. Drizzle with olive oil and sprinkle with a little salt and pepper.
Make Quinoa Filling:
In a mixing bowl, combine cooked quinoa, garlic, chopped basil, Parmesan (if using), salt, pepper, and chili flakes. Mix well.
Stuff the Tomatoes:
Fill each tomato half with the quinoa mixture, pressing it down gently.
Bake:
Arrange the stuffed tomatoes on a baking tray lined with parchment paper. Bake for 20–25 minutes or until the tomatoes are tender and slightly charred on top.
Garnish & Serve:
Drizzle with balsamic glaze, garnish with more fresh basil, and serve hot or warm as a main dish or side.
Tips:
You can add mozzarella or feta cheese for a cheesy version.
Make it vegan by skipping Parmesan or using a plant-based alternative.
Pairs well with a green salad or garlic bread.
Source : Oh women
