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 super easy to make. They make the perfect summer party appetizer or simply as a side.
I had a wonderful time these past few weeks! My dear friend Angela and her twin boys came for a two-week visit. Our days mainly consisted of food, wine and the beach. One of the dishes we ate during their visit was this tabbouleh that received the approval of the twins, therefore, it was a big hit!
Ang’s birthday was on the 3rd so I made her my Almond Marzipan cake of which we all enjoyed. We were lucky enough to be invited to an amazing Fourth of July party. There was a pool, a bocce ball court, a basketball court and tons of food. There were a plethora of wonderful dishes that many of the guests brought as well as a taco bar full of incredible fixings! We didn’t stay for the fireworks because we decided to avoid traffic and come back to our house to watch them on the beach. The two weeks flew by and I was sad to see them leave but I feel so grateful that they spent their vacation with us!
On another note, I learned how to make this tabbouleh when lived in Maui. I worked at a French Basque Cafe called La Vie En Rose that was a very popular cafe at the time! One of the owner’s mom had come for a visit and she taught me how to make her French style tabbouleh. She made hers with a twist that included red wine and balsamic vinegar. This brightened it up and gave it a wonderful flavor. It was one of the staple salads I served at my restaurant and it sold out daily.
The only difference from the one I served at my restaurant and this recipe is that I used quinoa in place of couscous for the gluten free benefit. And because I am a huge tomato fan I decided to stuff them instead of adding diced tomatoes in the salad but you can do it either way.
I served these stuffed tomatoes with a French Sancerre but they also pair nicely with a Sauvignon Blanc, White Rioja or a Sparkling Wine.
Quinoa Tabbouleh Stuffed Tomatoes Recipe:
8 to 18 servings
- 2 Cup Cooked Quinoa – recipe below
- 8 Large or 12 Medium or 18 Small Tomatoes – tops cut off and insides cut and scooped out – Or 2 to 3 diced tomatoes
- 1 Cucumber – deseeded – diced
- 1/2 Cup or 1 Small Red Onion – minced
- 2 Tablespoons Italian Parsley – minced – or to taste
1 Tablespoon Mint – minced – or to taste
- 1 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
- 1 Cup Dried White Quinoa
1 3/4 Cups Filtered Water
1 Vegetable Bouillon Cube – unsalted or low salt
1 Teaspoon Sea Salt
First, 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. (I recommend using a timer)
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.
If you want to make it as a salad you will only need about 3 tomatoes. Just dice them up and stir them in.
Quinoa is a super food that is extremely nutrient rich as well as it is a complete protein source. These seeds are high in fiber, which helps digestion and heart health. It contains more antioxidants, vitamins and nutrients than any other grain. Unlike most grains, quinoa has a significant amount of gamma-tocopherol of the vitamin E family, which helps some inflammatory issues. It is a good source of magnesium that helps metabolism, cardiovascular, and blood vessel function, and helpful for migraine headaches. Quinoa contains a higher percent of the antioxidant flavonoids quercetin and kaempferol than in cranberries. It is helpful in regulation of blood sugar and also reduces your chances of developing type 2 diabetes.