Warm Quinoa and Zucchini-stuffed Tomatoes

Warm Quinoa and Zucchini-stuffed Tomatoes Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6 |

Vegetarian diet

Introduction

Warm Quinoa and Zucchini-stuffed Tomatoes is a delicious and nutritious dish that is perfect for a light lunch or dinner. The combination of quinoa, zucchini, and tomatoes creates a flavorful and satisfying meal that is sure to please your taste buds.

History

This recipe is a modern twist on traditional stuffed tomatoes, which have been enjoyed in various cultures for centuries. By adding quinoa and zucchini to the mix, this dish becomes even more nutritious and flavorful.

Ingredients

0.5 cup quinoa
2 tbsp olive oil
1.5 cup purified water or vegetable stock
0.25 tsp salt
0.25 tsp freshly ground black pepper
1 tsp italian seasoning
0.5 medium onion, chopped
1 cup grated zucchini
2 tbsp currants or raisins
1 tbsp chopped fresh parsley or basil
0.5 tsp ground curry (or cumin)
0.25 tsp paprika
2 tbsp freshly squeezed lemon juice
6 medium tomatoes
2 tsp breadcrumbs
2 tbsp freshly grated parmesan cheese

How to prepare

Preheat the oven to 350°F (177°C).
In a small saucepan, toss the quinoa with one tablespoon of olive oil. Stir in the water, salt, black pepper, and Italian seasoning. Bring to a boil.
Cover and simmer over low heat for 20 minutes. Remove from heat.
In a nonstick pan, heat one tablespoon of olive oil. Sauté the chopped onions, zucchini, currants, parsley or basil, curry, paprika, and lemon juice over medium heat for about 2 minutes.
Add the cooked quinoa to the sauté pan and mix thoroughly with a spoon until it is well blended with the vegetables, creating an aromatic stuffing. Remove from heat.
Cut a star shape around the stem of each tomato, about 0.25 inch deep, to create a lid. Remove the top and set it aside.
Scoop out the seeds and some of the loose pulp from each tomato, being careful to leave a sturdy wall of tomato all around.
Fill each tomato cavity with equal amounts of the stuffing, generously filling them up.
Place the tomatoes in a small ceramic or glass baking dish. Sprinkle bread crumbs and one teaspoon of Parmesan cheese on top of each tomato.
Cover the baking dish with a glass lid or foil and bake for 25 minutes. The tomatoes should be firm and easy to transfer from the baking dish to the serving plates.
Garnish by placing the star-shaped tomato lids back on top of each tomato.

Variations

Add diced bell peppers or mushrooms to the stuffing for extra flavor and texture.
Use different herbs and spices, such as oregano or thyme, to customize the flavor of the dish.

Cooking Tips & Tricks

Be sure to cook the quinoa until it is fluffy and tender, but not mushy.

- Make sure to scoop out the seeds and pulp from the tomatoes carefully to create a sturdy wall for the stuffing.

- Feel free to customize the stuffing with your favorite herbs and spices for added flavor.

Serving Suggestions

Serve Warm Quinoa and Zucchini-stuffed Tomatoes with a side salad or some crusty bread for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

Use couscous or rice instead of quinoa.

- Substitute other vegetables, such as eggplant or bell peppers, for the zucchini.

Make Ahead Tips

You can prepare the stuffing ahead of time and store it in the refrigerator until you are ready to stuff the tomatoes and bake them.

Presentation Ideas

Serve the Warm Quinoa and Zucchini-stuffed Tomatoes on a bed of fresh greens for a beautiful presentation.

Pairing Recommendations

Pair this dish with a glass of white wine or a refreshing iced tea for a perfect meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Warm Quinoa and Zucchini-stuffed Tomatoes contains approximately 200 calories.

Carbohydrates

Each serving of Warm Quinoa and Zucchini-stuffed Tomatoes contains approximately 25 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 8 grams of fat.

Proteins

Each serving of Warm Quinoa and Zucchini-stuffed Tomatoes contains approximately 6 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and magnesium.

Alergens

This recipe contains dairy (Parmesan cheese) and gluten (breadcrumbs). It may not be suitable for individuals with dairy or gluten allergies.

Summary

Warm Quinoa and Zucchini-stuffed Tomatoes is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a well-balanced meal that is sure to satisfy your hunger and provide you with essential nutrients.

Summary

Warm Quinoa and Zucchini-stuffed Tomatoes is a delicious and nutritious dish that is perfect for a light and satisfying meal. With a flavorful stuffing of quinoa, zucchini, and spices, these stuffed tomatoes are sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little village in Italy. Maria was known for her exquisite cooking skills, and she invited me to join her in the kitchen as she prepared a delicious meal for us.

As I watched her move gracefully around the kitchen, chopping, sautéing, and stirring with such ease, I couldn't help but feel a sense of admiration and inspiration. I wanted to learn everything I could from her, to absorb her culinary wisdom like a sponge.

That day, Maria was making Warm Quinoa and Zucchini-stuffed Tomatoes. It was a dish I had never heard of before, but the aroma wafting from the kitchen was enough to make my mouth water. As I watched her carefully hollow out the tomatoes and mix the quinoa and zucchini with fragrant herbs and spices, I knew I was in for a treat.

I asked Maria where she learned to make such a unique and delicious dish, and she smiled warmly as she recounted the story of how she had discovered the recipe many years ago. It was during her travels through Greece, where she had stumbled upon a small family-owned taverna off the beaten path.

The taverna was run by an elderly woman named Yiayia Sophia, who welcomed Maria with open arms and invited her to join her in the kitchen. Maria spent days observing Yiayia Sophia's traditional cooking techniques, learning the secrets of her most prized recipes.

One day, Yiayia Sophia taught Maria how to make Warm Quinoa and Zucchini-stuffed Tomatoes. It was a recipe that had been passed down through generations in her family, a dish that symbolized love, tradition, and the bounty of the earth.

As Maria recreated the dish in her own kitchen that day, she shared the recipe with me, imparting her knowledge and expertise with patience and grace. I listened intently, taking notes and asking questions, eager to replicate the dish in my own home.

After hours of preparation and anticipation, Maria finally pulled the steaming tray of stuffed tomatoes out of the oven. The aroma that filled the kitchen was intoxicating, a tantalizing mix of herbs, spices, and the earthy sweetness of ripe tomatoes.

We sat down to eat, savoring each bite of the warm, flavorful dish. The quinoa was perfectly cooked, fluffy and light, with a nutty flavor that complemented the tender zucchini and juicy tomatoes. The herbs and spices added a depth of flavor that danced on my taste buds, leaving me craving more.

As we enjoyed our meal together, Maria and I shared stories and laughter, our friendship deepening with each passing moment. It was a meal that nourished not only our bodies but also our souls, connecting us in a way that only food can.

From that day on, Warm Quinoa and Zucchini-stuffed Tomatoes became a staple in my culinary repertoire. I would often make it for family gatherings, impressing my loved ones with the unique flavors and textures of the dish.

Over the years, I have continued to refine the recipe, adding my own twists and variations to make it truly my own. But the essence of the dish remains the same, a reminder of that fateful day in Maria's kitchen, where I discovered the joy of cooking and the power of sharing a meal with those you love.

As I sit here now, reminiscing about that warm summer day in Italy, I am filled with gratitude for the gift of friendship, food, and the joy of discovery. The memory of learning to make Warm Quinoa and Zucchini-stuffed Tomatoes will forever hold a special place in my heart, a reminder of the beauty and magic that can be found in a simple meal shared with good company. So now, whenever I make this dish, I am transported back to that moment, surrounded by the love and warmth of my dear friend Maria, and I am reminded of the power of food to connect us, to nourish us, and to bring us together in joy and gratitude.