Ingredients
8 large (1.6kg) heirloom tomatoes
1 tbsp (20ml) extra virgin olive oil, plus extra for drizzling
1 small brown onion, finely chopped
2 garlic cloves, minced
150g (¾ cup) quinoa, rinsed and drained
375ml (1 ½ cups) vegetable or chicken stock
2 tbsp pine nuts, toasted
50g (¼ cup) crumbled feta cheese
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh mint
1 ½ tsp lemon zest
Salt and freshly ground black pepper, to taste
Green salad, to serve (optional)
Method
1. Slice the tops off the tomatoes and reserve. Use a spoon to carefully scoop out the seeds and flesh, leaving a sturdy shell.
Chop the tomato flesh finely and place in a sieve to drain. Lightly season the inside of the tomatoes with salt and turn them upside down on a plate to drain.
2. Pre-heat oven to 180ºC.
3. Heat oil in a medium saucepan over medium heat. Cook onion for 3 4 minutes or until softened but not brown. Add garlic and cook for another minute. Stir in the quinoa and toast for 1 minute.
Pour in the stock and the drained tomato flesh, then bring to a simmer. Cover and cook for 12 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
4. Fluff the quinoa with a fork, then stir in the pine nuts, feta, parsley, mint, lemon zest, salt, and pepper. Adjust seasoning to taste.
5. Pat the insides of the tomatoes with kitchen paper to dry, then fill them generously with the quinoa mixture.
6. Place in lined or greased baking dish and drizzle with oil. Place the reserved tomato tops back on. Bake for 15 minutes, or until the tomatoes are tender but still holding their shape.
7. Serve warm or at room temperature with a fresh green salad if it is a main course.
BEST WINE TO MATCH WITH STUFFED TOMATOES
Perfect as a side, or a mid week filler, this dish sits in full bodied white or Rosé territory: try Chardonnay or Viognier.