I get really predictable when it comes to side dishes at dinner. If you show up at our house unannounced around dinner time, odds are decent that I’ll be wearing sweatpants, and we’ll be eating something with a side of roasted broccoli.
Maybe we’ll be eating roasted cauliflower, if I’m feeling adventurous.
Community supported agriculture (CSA) has saved me from my own routine in this respect. Every Tuesday night a box comes full of whole wheat bread, eggs, and an abundance of produce that sits on the counter like a ticking clock, begging to be used before it turns wilty and sad. Herbs and greens plus other items I never would have thought to buy (this week: taro root!) are certainly helping me to broaden the scope of what I cook and appreciate good, fresh, organic food in its purest form.
I’m not giving up the roast broccoli or sweatpants any time soon, but there’s definitely room for more of these cheesy stuffed tomatoes at the dinner table.
Quinoa and Goat Cheese Stuffed Tomatoes
- 6 medium tomatoes
- 2 cups cooked quinoa
- 3 ounces crumbled goat cheese
- 2 Tablespoons minced fresh basil
- 2 Tablespoons minced fresh flat-leaf parsley, cilantro, or other fresh herbs
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-cracked black pepper
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 350° F. Lightly grease a rimmed baking dish large enough to hold all of the tomatoes. Cut the top off of the tomatoes and gently scoop out and discard the pulp and seeds. Arrange the tomatoes, cut-side up in the baking dish.
- In a mixing bowl, combine the quinoa, goat cheese, basil, parsley, salt, and pepper and stir to combine. Gently spoon the quinoa mixture evenly into the tomatoes.
- Bake until the tomatoes begin to soften and the quinoa filling turns golden brown, 15-20 minutes. Sprinkle the parmesan cheese evenly over the tomatoes and bake until the cheese melts, an additional 4-5 minutes.