Thursday, August 14, 2014 / ... comments / appetizers , Gluten Free , lunch recipes , picnic food , quinoa , Salad , Summer , tomatoes , Vegetarian
Caprese Quinoa Stuffed Tomatoes
August tomatoes are the absolute best. Every evening after dinner I go out to the garden and come back to the house with arms overflowing with sweet juicy tomatoes. This year we are growing four different heirloom varieties. You can never have too many tomatoes - I am loving giving them to friends and making big pots of spaghetti sauce on weekends - but using them up is definitely keeping me creative in the kitchen. This week I grabbed the quinoa out of the fridge (I always have a batch ready for salads, etc.), added some fresh mozzarella leftover from pizza night, some basil from the garden, olive oil and balsamic and stuffed it all into these gorgeous tomatoes...
This glorious bounty is coming out of our garden about twice a week. I am officially in love with August. The Sweet 100s cherry tomatoes are truly nature's candy.
Of course you don't need to stuff this caprese quinoa into anything. It's just as tasty scooped right from the bowl. And would be so perfect for a picnic.
But in the heirloom tomato bowls? This recipe is just extra wonderful. Make it before the end of August. For friends, or just for yourself. My husband who doesn't usually love quinoa, LOVED this one.
Caprese Quinoa Stuffed Tomatoes Recipe
printer friendly recipe
Yield: Serves 4
- 1 cup cooked quinoa
- 1 cup (1/2-inch) cubes fresh mozzarella cheese
- 1/3 cup chopped or torn fresh basil
- 2/3 cup halved cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons good balsamic vinegar
- Pinch salt and pepper
- 4 heirloom tomatoes (any color)
1. Place quinoa, mozzarella cubes, basil, and cherry tomato halves in a medium sized bowl. Toss to combine. Drizzle olive oil and vinegar over the top and toss again to coat. Season to taste with salt and pepper. Add more oil or vinegar to taste as well. I like things with lots of vinegar, so I added a bit more.
2. Using a paring knife, cut the tops of the tomatoes off by angling the knife toward the center of tomato, just like you would take the top off a pumpkin. Hollow out the centers of the tomatoes by scooping the seeds and some flesh out with a spoon. Chop any good tomato flesh and add it to the quinoa bowl - I hate to waste any wonderful tomato.
3. Fill the hollow tomatoes with the quinoa mixture. Serve immediately or cover with plastic wrap until ready to eat!
*Vegan Option: Just omit the cheese. It will still be delicious.