Six ingredient stuffed tomatoes with whole grains can be eaten as part of a main dish or as a vegetable side.
Most of my recipes are inspired of the game “What’s in my fridge?”. This usually happens at the end of the week, when there are leftovers or a few items here and there from other meals of the week. I feel like I’m en episode of Chopped and Ted Allen is giving me a mystery basket to cook with.
I used leftover quinoa, or you can use essentially any whole grain you like in this recipe. If you don’t have any leftover quinoa, you can always use this quick alternative.
This recipe can be easily adapted with the flavors you like. I added spinach, mushrooms, and garlic because that was what was in my fridge!
Have leftovers? The next morning, I reheated a quinoa stuffed tomato with a fried egg on top. A fried egg on top can make everything better.. am I right?
Now you can never say when you open your fridge, “I have nothing to eat!”. Just play “what’s in my fridge” and you’ll be surprised what you can come up with!
- 4 medium tomatoes
- 1/2 cup cooked quinoa
- 1/2 cup spinach, finely diced
- 1/4 cup mushrooms, finely diced
- 1 tbsp garlic
- 2 tsp olive oil
- Core tomatoes, removing the inside flesh and seeds. Set aside the inside flesh from 2 of the tomatoes in a medium bowl.
- Dice the remaining tomato flesh. Add to a bowl with the quinoa, spinach, mushrooms, garlic and olive oil. Mix well to combine.
- Place tomatoes in a shallow pan. Stuff the tomatoes with the quinoa and vegetable mixture.
- Bake in the oven at 350 degrees for 25 minutes, until tomato begins to soften.
- Serve as a side dish, or make it a meal by adding a fried egg on top.