Quinoa Stuffed Tomatoes and Zucchini

quinoa stuffed tomatoes zucchini

Enjoy these oil-free quinoa stuffed tomatoes and zucchini! They are filled with the flavorful mixture of quinoa, roasted red pepper, parsley and green onions. Perfect for an appetizer or a light lunch.

Serves: 2


Step by Step method

  • Step 1

    Preheat oven to 375°F. Prepare a baking dish lined with parchment paper. In a small pot bring one cup of water to a boil. Add quinoa, cover and lower heat to medium-low. Simmer for about 15 minutes of until all liquid is absorbed.

  • Step 2

    In a large bowl combine cooked quinoa, roasted red pepper, parsley, and green onions. Season with salt and pepper.

  • Step 3

    Slice the tomatoes in half and scoop out the seeds. Cut off the tops and bottoms of zucchinis, and then slice them into four equal parts. Use a melon baller or a spoon and remove the center flesh. Do not scoop all the way through the bottom; it should look like a small cup. Spoon quinoa mixture into the tomato bowls and zucchini cups and place them in a baking dish. Cook for about 15 minutes or until tomatoes and zucchini are tender.

Comments (2)

  • vahida

    Looks so good

    • Surraya

      Thank you!

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