STUFFED TOMATOES WITH QUINOA AND BUCKWHEAT (FOODURISMO.COM)

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor while being dairy-free.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is less expensive and still provides a filling base.

buckwheat

🥗Healthier: millet

💰Cheaper: barley

Barley is a cost-effective grain alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Wash tomatoes. Cut their tops and remove their inner contents with a small spoon.

Hold the crumb of tomatoes in a bowl and mash it well.

Place the tomatoes in a pan and salt them lightly.

In a large frying pan pour half of the olive oil, allow to warm and add the onion, fresh and dried, together with the garlic. Allow 3-4 minutes to wither, not fry.

Add buckwheat, quinoa and rice and mix well.

Pour in the mixture about ¾ of the tomato juice, finely chop the peppermint, add salt and pepper, stir for 1-2 minutes and remove the pan from the heat.

Carve the bottom of each tomato to absorb liquids from the pan when baking.

Fill the tomatoes halfway up or a little more than that, leaving room for the stuffing to rise.

When all the tomatoes are filled, pour over them the rest of the tomato juice.

Place tops back to the tomatoes, cover with the remaining oil and sprinkle with grated rusks if desired.

Bake in preheated oven for about 1 hour at 180 degrees Celsius.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens