Stuffed Tomato • Stuffed Tomato

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This recipe is super nice to make, especially if you want to prepare something different and change the options for side dishes at home a little. Even because, staying in the steamed vegetables or sautéeds gets sick. You can use your creativity and put whatever you want inside: chopped vegetables, buffalo mozzarella, couscous, ground animal protein…

Tomato is technically a fruit, but it is popularly classified (including by me) as a vegetable. Poor in calories and carbohydrates, but very rich in nutrients, therefore, it can be consumed at will and by most people. However, tomato is one of the foods with the highest rate of pesticide residues that we find between vegetables and vegetables, so I recommend investing a little more, opting for the organic version.

Anyway, in this recipe we will remove almost all the parts that usually contain the highest concentration of these residues: that central part that is whiter that internally connects the two ends of the tomato and the seeds. You can choose to bake or make this recipe raw. But, in my opinion, roasting is much better, in addition to the fact that when heating the tomato, we increase the bioavailability of lycopene, an antioxidant present in the tomato (see this study).

Recipe

Ingredientes:

• 4 tomatoes
• 2 cups of cooked quinoa (you can substitute cuscus)
• Black pepper
• sea salt to taste
• Goat cheese (or buffalo)
• cilantro or basil )fresh or dehydrated.
• extra virgin olive oil.

Instructions:

1. Cut a lid of the tomato, leaving the inside hollow (be careful not to cut too much and ruin the tomato. It can help to clean the interior with a spoon.
2. In a container, mix the already cooked quinoa with the other ingredients until everything is well mixed and seasoned.
3. With a spoon, fill the tomatoes.
4. Place the tomatoes in a roasting pan in a preheated oven at 175°C / 350°F for 15 minutes.
5. Before serving, add the extra virgin olive oil.

Quinoa Stuffed Tomato

This recipe is perfect if you want to do something different with your veggies or if you want to change things around a little bit. I can get tired of eating steamed veggies, so I love to “fancify” with recipes like this one.

for me, the secret to eating healthy is totally related to how family you are with food. I am talking about simple, fresh, and real food. Once you learn how to combine them, youll figure out how versatile and tasty they can be.

Tomatoes are technically fruits but are recognized as a vegetable for many of us (myself included). It is poor in calories and carbs but on the other hand, they are rich in nutrients. Therefore they can be consumed without restriction for the majority of people.

I usually stuff tomatoes with many different ingredients; It depends on what i have at home in my pantry or leftovers in the Fridge. You can (and you should) be creative here. i usually fill tomatoes with one creamy ingredient like hummus, cheese (mainly goat or cashew cheese) and something else like couscous, chopped veggies, quinoa, or Brown Rice, etc.

reciprocate

ingredients

• 4 tomatoes
• 2 Cups of Cooked Quinoa (Can Substitute Couscous)
• black pepper to taste
• sea salt to taste
• 4 tbs of goat cheese
• 2 TBS of Cilantro or Basil (Fresh or Dehydrated).
• Extra Virgin Olive Oil.

instructions

1. Cut off the tops of tomatoes (be careful to not cut too much and bad the tomato).
2. Scoop out the seeds and the inner pulp.
3. In a bowl, combine the cooked quinoa and the rest of the ingredients. Adjust the Taste.
4. With a spoon, Fill the tomatoes until they look like the one I am holding on the picture.
5. Place the tomatoes on a baking sheet in a preheated Oven at 175 ° C / 350 ° F for 15 minutes.
6. Before serving, put extra virgin olive oil.