A godsend for gourmets and a delight for the taste buds, this tomato recipe stuffed with quinoa and summer vegetables is a treat.
Ingredients for 4 people :
- 4 large tomatoes
- 1 yellow pepper
- 6 tbsp. tablespoons olive oil
- 1 small zucchini
- 2 cloves of garlic
- 6 sprigs of parsley
- 120 g quinoa
- 80 g plain feta cheese cubes
- Salt, pepper
Read also: health benefits and virtues of quinoa
Tomatoes stuffed with quinoa and sun vegetables
The traditional stuffed tomatoes are renewed in an original and fair way in the company of quinoa.
– Turn the oven to the grill position.
– Wash the tomatoes, remove the stalks, cut a hat. Remove the pulp inside by digging with a spoon. Cut the pulp into pieces. Set aside.
– Place the pepper, brushed with olive oil, under the broiler until the skin is coloured. Let it cool covered with a clean cloth and peel. Remove the seeds and cut into small cubes.
– Peel the zucchini, cut it in half lengthwise. De-seed and cut into cubes.
– Peel, wash, degerm and chop the garlic.
– Wash, remove the leaves and chop the parsley.
Position the oven at 200°C (th.7).
– Rinse the quinoa thoroughly.
– Pour 30 cl of cold water into a saucepan, add salt. Add the quinoa.
Bring to a boil, cover and cook for 12 minutes (good cooking time when the seed becomes translucent). Drain.
– Place the quinoa, tomato pulp, pepper and zucchini cubes, garlic, parsley and feta cheese in a salad bowl. Check the seasoning and mix well.
– Place the empty tomatoes in an oven dish, fill them with quinoa and vegetable stuffing. Cover each of them with a hat. Drizzle with olive oil.
– Place in the oven and cook for 30 minutes.
B.A .ba of the chief
– This recipe is the ideal accompaniment to meat (pork, poultry, lamb …) or grilled fish for your future summer meals!
– Above all, before cooking it, the quinoa must be washed well. Use a very fine sieve rather than a colander.
As we have already mentioned, agreements with tomatoes are always delicate. Its acidic character, but above all its vegetal aromatic notes, here reinforced by the presence of peppers and courgettes, make it particularly difficult to pair with a red wine.
To avoid the sharp tendency of the whole, one will choose the contrast of a warm and not very tannic wine, like a Patrimonio, a Corsican wine which will accentuate the holiday atmosphere of this preparation. In white, in the same way, the freshness of the dish will play happily with the strong maturity of a wine from the hillsides of the Languedoc, without risking giving it herbaceous notes, which are less appreciated.
But for this type of dish, the best match is undoubtedly with a southern rosé; it will be chosen more vinous if the tomato accompanies meat; in this case, why not stay on the island of beauty. A lighter wine, such as a rosé de Fronton, should be chosen for an alliance with the subtle flesh of a fish.
A read also: health benefits and virtues of quinoa
Recipe: T. Bryone, Photo: C. Herlédan