Tomatoes are marinated in garlic and olive oil, then stuffed with goat cheese lemon quinoa stuffing. The classic Italian flavor profile has never come together in a more elegantly deconstructed fashion, as the quinoa stuffed tomatoes are baked and finished with fresh basil.This recipe comes to us from Namisha of Club Dine In!
- 4 large, ripe tomatoes, sliced half lengthwise
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup quinoa, rinsed and cooked according to package instructions
- 1/4 cup goat cheese, crumbled
- 2 tablespoons bread crumbs
- 1 tablespoon lemon zest
- 1 tablespoon basil, chopped
Preheat an oven to 375 degrees. Prepare a baking sheet with a layer of parchment paper.
Remove the seeds and some of the flesh from the tomatoes with a spoon. Place the tomatoes, cut side down, on paper towels to drain for about 5 minutes.
Whisk 2 tablespoons of the olive oil, garlic, salt and pepper together in a large bowl. Gently toss the drained tomatoes in the garlic oil mixture with your hands until the tomatoes are well coated. Set aside to marinate for at least 10 minutes.
Place the quinoa, goat cheese, bread crumbs and lemon zest together in a small bowl. Mix thoroughly, taste and season with salt and pepper, if needed.
Place the marinated tomato halves, cut side up, on the parchment paper lined baing sheet. Fill each tomato with the quinoa goat cheese mixture. Drizzle with the remaining tablespoon olive oil.
Bake for 20-25 minutes, or until the tomatoes are slightly softened and their undersides are brown.
Divide the tomatoes into 4 portions, sprinkle with basil and enjoy!