Curried Quinoa Stuffed Tomatoes
I love grain salads. Couscous, quinoa, and bulgar are my friends! This recipe takes one of my favorite grain salads, curried quinoa, and brings it to a whole new level in a stuffed tomato! You’ll likely have leftover quinoa from this recipe, so save it for lunch! It’s great warm or cold.
Ingredients
- 1 tablespoon olive oil
- 1 cup quinoa (or couscous)
- 2 cups low sodium vegetable broth
- 2 tablespoons mint, chopped i
- 3 scallions, sliced finely
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 tablespoon curry powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup raisins
- 5-6 large organic tomatoes
Directions
- Preheat the oven to 375 F. In a medium sized pot, bring the quinoa and broth to the pot, cover, and bring to a boil. Reduce the heat to low, and cook until the quinoa is soft, about 20 minutes. (For couscous, turn off the heat after the broth boils and let sit, covered, for 5 minutes.)
- While the quinoa is cooking, cut the tops off of the tomatoes and hollow out the insides with a spoon.
- Add the rest of the ingredients to the quinoa once it’s cooked.
- Stuff the tomatoes with the quinoa mixture, then place the tops back on the tomatoes. Place the tomatoes in a large, oven-safe baking dish and bake for 20 minutes.
- Serve warm. I love serving this with pita and hummus!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
