Go Back
To make Caprese Quinoa Stuffed Tomatoes, gather these ingredients: - 4 large ripe tomatoes - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup fresh mozzarella balls, halved - 1 cup cherry tomatoes, diced - 1/2 cup fresh basil leaves, chopped - 2 tablespoons balsamic glaze - 2 tablespoons olive oil - Salt and pepper to taste Using fresh ingredients makes a big difference in flavor. Fresh tomatoes bring sweetness and juiciness. Fresh basil adds a bright, aromatic touch. In contrast, dried ingredients often lack this vibrancy. If you use dried herbs, you may need less than fresh. Dried herbs are stronger, so adjust your measurements. You can easily swap some ingredients to suit your taste. Here are a few ideas: - Instead of quinoa, use rice or farro for a different texture. - Swap mozzarella for feta or goat cheese if you prefer. - Use chicken broth instead of vegetable broth for added flavor. - If you want a vegan dish, replace mozzarella with a dairy-free cheese. These swaps can make this dish your own while keeping it delicious. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take four large, ripe tomatoes. Cut the tops off these tomatoes. Use a spoon to scoop out the insides gently. Be careful not to break the tomato shells. Save the insides for later. They will add great flavor to the filling. Now, grab a medium saucepan. Pour in two cups of vegetable broth and bring it to a boil. Once boiling, add one cup of rinsed quinoa. Reduce the heat to low and cover the pan. Let it simmer for about 15 minutes. The liquid will absorb, and your quinoa will be fluffy and ready. In a mixing bowl, combine the cooked quinoa with the reserved tomato insides. Add one cup of halved fresh mozzarella balls and one cup of diced cherry tomatoes. Toss in half a cup of chopped basil leaves. Drizzle in two tablespoons of olive oil and two tablespoons of balsamic glaze. Season with salt and pepper. Mix everything together until well combined. Now it’s time to stuff the tomatoes. Take the prepared shells and fill them with the quinoa mixture. Press down gently to pack them in well. Place the stuffed tomatoes upright in a baking dish. If you like, drizzle a little olive oil over the tops. Bake them in the oven for about 20 to 25 minutes. They should become tender and slightly caramelized. Once done, remove them from the oven and let cool for a few minutes before serving. When picking tomatoes, look for firm, smooth ones. They should be bright red and heavy for their size. Avoid any with soft spots or wrinkles. Ripe tomatoes taste sweet and juicy. They will make your Caprese quinoa stuffed tomatoes shine. Try to find local or organic options. Freshness matters a lot! To cook quinoa just right, rinse it first. This removes any bitter taste. Then, use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil, then reduce the heat. Cover the pot and let it simmer for about 15 minutes. Once all the liquid is gone, fluff it with a fork. Perfectly cooked quinoa is light and fluffy, ready to mix with your other ingredients. Herbs are key to making your dish pop! Fresh basil is a must for that Caprese taste. Chop it finely, and mix it into the filling. You can also add a pinch of dried oregano or thyme for extra depth. If you like a bit of heat, try adding red pepper flakes. Fresh herbs elevate the flavor and make your dish vibrant and delicious. Pro Tips Use Ripe Tomatoes: Choose large, ripe tomatoes for the best flavor and texture. They should be firm yet slightly give when gently squeezed. Flavor the Quinoa: Cook the quinoa in vegetable broth instead of water to enhance the flavor of the stuffing. Experiment with Cheese: Feel free to substitute fresh mozzarella with feta or goat cheese for a different flavor profile. Garnish for Presentation: For a beautiful presentation, garnish with extra basil leaves and a drizzle of balsamic glaze just before serving. {{image_2}} You can easily add protein to your Caprese quinoa stuffed tomatoes. Try cooked chicken, shrimp, or even beans. These options boost flavor and make the dish more filling. Cooked chicken works well with the fresh taste of tomatoes. Shrimp adds a nice seafood twist. Beans are perfect for a veggie option. They mix well with quinoa and cheese, giving you a hearty meal. This recipe is great for both vegetarians and vegans. To make it vegan, swap mozzarella for vegan cheese. You can also skip the cheese altogether if you prefer. Another option is to add more veggies, like zucchini or bell peppers. This keeps the dish fresh and vibrant. Use your favorite herbs to enhance the flavor. Fresh basil is a must, but you can also add cilantro or parsley. While fresh mozzarella is classic, feel free to change it up. Feta cheese adds a tangy kick. Goat cheese gives a creamy texture that many love. If you want a sharper flavor, try aged cheddar. Each cheese brings a new taste to the dish. You can even mix cheeses for a unique flavor blend. Just remember to adjust the amount of salt, as some cheeses can be saltier than others. After enjoying your Caprese quinoa stuffed tomatoes, you likely have some leftovers. To store them, place the cooled stuffed tomatoes in an airtight container. They stay fresh in the fridge for up to three days. Be sure to keep them whole to maintain their shape and flavor. When you're ready to eat the leftovers, reheating them is simple. Preheat your oven to 350°F (175°C). Place the stuffed tomatoes in a baking dish. Cover them with foil to keep them moist. Bake for about 15-20 minutes or until they are warmed through. You can also microwave them for a quicker option, but they may lose some texture. If you want to save your stuffed tomatoes for later, freezing works well too. First, let them cool completely. Wrap each tomato tightly in plastic wrap, then place them in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy them later, thaw overnight in the fridge before reheating. Yes, you can use other grains! Brown rice, farro, or even couscous work well. Just adjust the cooking time based on the grain you choose. For brown rice, it takes about 45 minutes to cook. Farro is about 30 minutes. Couscous cooks quickly in just 5-10 minutes. Each grain has its own taste. So, feel free to experiment! You can prep the filling a day early. Cook the quinoa and mix it with other ingredients. Store it in the fridge. On the day you want to serve, stuff the tomatoes and bake them. This saves time and keeps the meal fresh. Just make sure to bake them right before serving for the best taste! These stuffed tomatoes are great on their own. But you can add a side salad or garlic bread for extra flavor. A light soup, like minestrone, pairs well too. If you're feeling fancy, a charcuterie board can make a lovely addition. Choose sides that complement the fresh flavors of the dish! Leftovers last about 3-4 days in the fridge. Store them in an airtight container. When you’re ready to eat, reheat them in the oven or microwave. Just make sure they are heated through. Enjoying these stuffed tomatoes later is a great way to savor the flavors again! This guide covered key steps for making Caprese Quinoa Stuffed Tomatoes. We explored ingredients, cooking methods, and storage tips. You learned about fresh vs. dried items, ingredient swaps, and how to prep each component. We also discussed cooking quinoa perfectly and using herbs for flavor. Lastly, variations and FAQs helped you adapt your dish to your taste. Now, you can create a tasty meal with ease. Enjoy experimenting with different flavors and options!

Caprese Quinoa Stuffed Tomatoes

A delicious and healthy dish featuring quinoa, fresh mozzarella, and ripe tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large ripe tomatoes
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup fresh mozzarella balls, halved
  • 1 cup cherry tomatoes, diced
  • 0.5 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze
  • 2 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the large tomatoes and scoop out the insides using a spoon, being careful not to break the shells. Reserve the insides for later.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
  • In a mixing bowl, combine cooked quinoa, the reserved insides of the tomatoes, mozzarella balls, diced cherry tomatoes, chopped basil, olive oil, balsamic glaze, salt, and pepper. Mix thoroughly to combine.
  • Stuff the prepared tomatoes with the quinoa mixture, pressing down gently to pack them in well.
  • Place the stuffed tomatoes in a baking dish, standing upright. Drizzle a little olive oil over the tops if desired.
  • Bake in the preheated oven for about 20-25 minutes, until the tomatoes are tender and slightly caramelized.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve the stuffed tomatoes on a bed of fresh basil leaves and drizzle extra balsamic glaze over the top for a gourmet touch!
Keyword Caprese, quinoa, stuffed tomatoes, vegetarian