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Beefsteak Tomatoes Stuffed with Quinoa, Chickpeas and Vegetables
Beefsteak tomatoes are roasted a brief time (to hold their shape) and then stuffed full of healthy sautéed veggies and quinoa. This dish can be prepared ahead of time and then reheated.
Servings: 6 | Prep time: 20 min | Cook time: 1 hour
INGREDIENTS
6 beefsteak tomatoes
1 ½ tablespoons olive oil, divided
1 ½ cups cooked quinoa, prepared according to package directions
1 onion, chopped
2 cloves garlic, minced
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 red pepper, coarsely chopped
1 zucchini, diced
¼ cup sundried tomatoes in oil, drained and thinly sliced
1 (15-ounce) can organic chickpeas, rinsed and drained
DIRECTIONS
Preheat oven to 400˚ F. Line a baking sheet with parchment paper.
Cut off the top of the tomatoes. Scoop out the flesh of the tomatoes, chop and set aside. Place the tomatoes on the baking sheet, skin side down. Season with salt and pepper and brush the inside of the tomatoes with 1 teaspoon of olive oil. Roast 10 minutes.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the onions and sauté for 4 minutes. Add the garlic, salt and pepper and stir. Add the red peppers, zucchini, and sundried tomatoes and cook until the vegetables have softened. Drain and add the tomato pulp (from the scooped out tomatoes). Cook for an additional couple of minutes.
Mix the prepared quinoa, cooked vegetables and chickpeas. Fill the tomato shells with the quinoa-vegetable mixture and serve. Any remaining quinoa and vegetables can be served separately.
Cut off the top of the tomatoes. Scoop out the flesh of the tomatoes, chop and set aside. Place the tomatoes on the baking sheet, skin side down. Season with salt and pepper and brush the inside of the tomatoes with 1 teaspoon of olive oil. Roast 10 minutes.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the onions and sauté for 4 minutes. Add the garlic, salt and pepper and stir. Add the red peppers, zucchini, and sundried tomatoes and cook until the vegetables have softened. Drain and add the tomato pulp (from the scooped out tomatoes). Cook for an additional couple of minutes.
Mix the prepared quinoa, cooked vegetables and chickpeas. Fill the tomato shells with the quinoa-vegetable mixture and serve. Any remaining quinoa and vegetables can be served separately.
