How do I ensure the quinoa is flavorful for this recipe?

The recipe instructs to cook the quinoa with a vegetable bouillon cube and sea salt, bringing it to a boil then simmering to infuse a rich flavor.

What kind of tomatoes are best for stuffing?

The recipe suggests using 8 large, 2 medium, or 18 small tomatoes, emphasizing that their tops should be cut off and insides scooped out to create perfect shells for the filling.

Why is it important to deseed the cucumber for the tabbouleh?

Deseeding the cucumber, as specified in the recipe, helps prevent the tabbouleh filling from becoming watery and ensures a firmer, more desirable texture.

Can I prepare the tabbouleh filling in advance?

Yes, the recipe suggests letting the mixed tabbouleh sit for at least 10 minutes to allow the flavors to meld together, indicating it can be prepared ahead of time before stuffing the tomatoes.

How should I store leftover Quinoa Tabbouleh Stuffed Tomatoes?

Store any leftover stuffed tomatoes in an airtight container in the refrigerator. Due to the fresh ingredients and raw tomatoes, they are best consumed within 1-2 days.

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Quinoa Tabbouleh Stuffed Tomatoes
[Vegan, Gluten-Free]

SM By: Stephanie McKinnie

Author Bio

Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was... Read More

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Quinoa Tabbouleh Stuffed Tomatoes [Vegan, Gluten-Free]

189

Dairy Free

Vegan

These quinoa tabbouleh stuffed tomatoes are a unique twist on the classic tabbouleh with the addition of vinegar and quinoa. These stuffed tomatoes are full of flavor and are super easy to make! They make the perfect party appetizer or simply delicious side.

Ingredients You Need for Quinoa Tabbouleh Stuffed Tomatoes [Vegan, Gluten-Free]

For the Quinoa:

1 cup dried white quinoa
1 3/4 cups filtered water
1 unsalted or low sodium vegetable bouillon cube
1 teaspoon sea salt

For the Stuffed Tomatoes:

8 large, 2 medium, or 18 small tomatoes, tops cut off and insides scooped out
1 cucumber, deseeded and diced
1/2 cup or 1 small red onion, minced
2 tablespoons Italian parsley, minced
1 tablespoon mint, minced
1 clove garlic, minced
1/4 cup extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper

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How to Prepare Quinoa Tabbouleh Stuffed Tomatoes [Vegan, Gluten-Free]

To Make the Quinoa:

Rinse the quinoa well then add all ingredients into a small saucepan.
Bring to a boil then mash the bouillon and cover the pot, turn to medium-low, then simmer for 15 minutes.
When finished cooking, remove from heat and let sit with the lid on for 5 more minutes. Fluff with a fork and let cool completely.

To Make the Tabbouleh:

Peel the cucumber and scoop out the seeds. Cut into strips lengthwise and cut into small pieces. Add to a large bowl. Mince the red onions, mint, and parsley and add to the bowl. Set aside.
In a small bowl, mix together both kinds of vinegar, olive oil, lemon, garlic, salt, and pepper. When the quinoa is cool, mix it into the vegetable really well. Let sit for at least 10 minutes to let the flavors meld together. Set aside.

To Assemble:

Slice the tops off the tomatoes and scoop out the insides.
Scoop the salad onto the tomatoes and garnish with small mint or parsley leaves.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.