The original recipe from Silver Palate Good Times Cookbook was using couscous for the stuffing. I have modified this recipe to use Quinoa. This recipe combines flavors of the Mediterranean with Indian spices (curry powder). A perfect dish for the summer when you can find plump tomatoes. I like to serve this with grilled chicken or fish and a healthy dollop of Apple Ginger Chutney on the side.
- 6 ripe large tomatoes
- 1 cup water
- 4 Tablespoons Olive Oil
- 2 Teaspoons ground cumin
- 1 Teaspoon curry powder
- 1 Teaspoon Hungarian sweet paprika
- 1/2 cup quinoa
- 3/4 cup diced carrots
- 1 cup diced zucchini
- 3/4 cup finely chopped onion
- 2 Teaspoons dried oregano
- Salt & freshly ground pepper to taste
- 3 Tablespoons chopped fresh Italian parsley
- 3 Tablespoons pine nuts (optional)
1. Begin by slicing the tops of the tomatoes and scoop out the inner pulp from the shells. Discard the seeds but reserve the pulp. Lightly salt the insides of the tomatoes and let them drain upside down on paper towels while you prepare the filling.
2. Rinse and drain the quinoa. Heat the 1 cup water, 1 TBS of olive oil, the cumin, curry powder, paprika to boiling in a small sauce-pan. Stir in the quinoa, bring to boil, cover and reduce heat to low and cook for 10 minutes (until all the water has been absorbed). Shut off stove and leave to rest.
3. Preheat oven to 350 degrees F.
4. Dice the reserved tomato pulp into pieces the same size as the carrots and zucchini.
5. Heat the remaining 3 TBS olive oil in a skillet over medium heat. Add the onion, carrots, zucchini, and tomato pulp and saute for 7 minutes.
6. Stir the oregano into the vegetables. Stir in the quinoa and season to taste with salt and pepper. Stir in the parsley and pine-nuts if you are using.
7. Spoon the quinoa mixture into the tomato shells. Place in a baking pan.
8. Bake for 35 minutes, covering with aluminium foil if the quinoa mixture seems to be drying out on top. Serve immediately.