My friend Jo came over for lunch this week and since she can’t eat any gluten or dairy, I really had to think outside my usual quiche square when it came to devising the food menu (as a French girl, the first recipes that come to me usually involve cheese, pastry, and then more cheese haha).
I really wanted to make stuffed tomatoes because tomatoes are so beautiful and ripe at the moment but obviously a rice or couscous filling wasn’t an option so I went with yummy quinoa instead. Jo loves Mexican food so I decided to give my stuffed tomatoes a bit of a Mexican twist by incorporating some black beans, corn and a touch of chili.
The dish turned out even better than I’d hoped! The quinoa was fragrant and bursting with flavors and the roasted tomatoes worked perfectly with it. Served with a green salad and some Mexican condiments, it was the perfect healthy lunch. I was even happier when I realized that it took less than an hour to make!
Of course, you could vary the ingredients to suit your own taste and also serve the tomatoes as a side dish rather than as a main if you prefer. I think this is going to become my new favorite BBQ side actually because it would go with everything! I also have a feeling a little bit of cheese sprinkled on top would also work very well here, but that might just be my obsession talking ;)
1 tbs olive oil
1/2 onion, finely chopped
1/2 capsicum (or any color of your choice), diced
1 garlic clove, finely chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1 small can (125g) corn kernels
1/2 cup canned black beans
3/4 cup quinoa, rinsed and drained
1 1/2 cup vegetable stock
salt and pepper, to taste
1/4 cup fresh coriander, roughly chopped
To serve (optional)
1- Cut the top off of the tomatoes and gently scoop out the flesh and seeds. Place the hollowed tomatoes in a lightly greased baking dish. Discard the flesh and seeds but keep the tomato ‘hats’.
2- Heat the olive oil in a medium saucepan placed over medium high heat. Saute the onions until translucent (about 2 min). Add in the capsicums and garlic and cook for a further minute before adding in the chili, cumin, corn, black beans and quinoa. Pour over the vegetable broth and quickly stir to combine. Season with salt and pepper, turn the heat down to low, and cook covered for about 18-20 min until the quinoa is cooked.
3- Whilst the quinoa is cooking, pre-heat your oven to 180 C.
4- Add the fresh coriander to the cooked quinoa and stir to combine. Spoon the quinoa mixture into the tomatoes and top each tomato with its matching ‘hat’.
5- Cover the dish with aluminium foil and bake in the oven for 20 min.
6- Serve the tomatoes on their own or with a green salad, salsa, and some guacamole.