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Quinoa and Goat Cheese Stuffed Tomatoes | NeverAnyThyme.com

Quinoa and Goat Cheese Stuffed Tomatoes

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2 1x

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Ingredients

  • 2 tsp olive oil
  • 1/4 onion, diced
  • 1 tsp rosemary
  • 1 tsp chopped basil
  • 1 tsp thyme
  • 1/2 cup quinoa
  • 1 cup water
  • Salt and ground pepper to taste
  • 2 large tomatoes
  • 2 Tbsp goat cheese, divided

Instructions

  1. Heat oil in small sauce pan over medium to medium-high heat. Add onion, 1/2 of chopped rosemary, basil and thyme. Sauté until onion is soft about 5 minutes.
  2. Rinse and drain quinoa using a mesh colander. Add quinoa to onion mixture and stir over medium heat to toast, about 1-2 minutes. Add water, salt, and pepper and bring to a boil. Once boiling, turn down to low and cover. Cook for approximately 20 minutes until quinoa is fluffy.
  3. While quinoa cooks, heat oven to 350F. Slice the cap from tomatoes and scoop out the seeds and center of each tomato.
  4. Once quinoa has cooked and is fluffy, remove from heat. Add 1 Tbsp crumbled goat cheese and stir to mix. Stuff tomatoes with the quinoa mixture. Top each tomato with remaining crumbled goat cheese and remaining rosemary.
  5. Place on baking sheet lined with foil. Bake at 350F for 10 minutes. Serve.