Mains · Summer
Quinoa-Stuffed Tomatoes
Bright summer flavours with seasonal vegetables and fruit.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Rinse the quinoa and cook according to the packet (usually about 15 minutes), then drain. Heat the oven to 190°C.
- Slice the tops off the tomatoes and carefully scoop out the flesh. Chop and reserve the pulp.
- Finely dice the onion and pepper, soften them in a pan with a splash of water, then stir in the tomato pulp. Mix with cooked quinoa and parsley.
- Fill the tomatoes and bake for 20–25 minutes until softened but still holding their shape.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.