Filled with quinoa and fresh herbs these Quinoa and Goat Cheese Stuffed Tomatoes are healthy, simple and can be made ahead!
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.
This week the big bunch of basil and cilantro that came in my CSA went straight into these tomatoes along with cooked quinoa and enough cheese to fill every bite with some.
I'm not giving up the roast broccoli or sweatpants any time soon, but there's definitely room for more of these cheesy tomatoes at the dinner table.
More Veggie Side Dishes
- Parmesan Roasted Potatoes
- Herb Roasted Vegetables
- Creamy Butternut Squash and Spinach Casserole
- Homemade Green Bean Casserole with Bacon
- Creamy Corn Casserole
- Easy Roasted Broccoli
- Instant Pot Steamed Artichokes
- Twice Baked Sweet Potatoes
- Crispy Roasted Cauliflower with Parmesan
- Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
- Parmesan-Thyme Baked Sweet Potato Fries
Quinoa and Goat Cheese Stuffed Tomatoes
- Baking Dish
- Mixing Bowl
- 6 medium Tomatoes
- 2 cups Cooked Quinoa
- 3 oz Crumbled Goat Cheese
- 2 tablespoon minced Fresh Basil
- 2 tablespoon minced Fresh Flat-Leaf Parsley, Cilantro, or Other Fresh Herbs
- ½ teaspoon Salt
- ½ teaspoon fresh-cracked Black Pepper
- 2 tablespoon 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.
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