A few years ago, my husband built a couple of raised beds in our backyard, one large one for kale, tomatoes and zucchini, and a second smaller one for a variety of herbs. How many herb plants can one person fit in a square raised bed? I feel like that should be a question on one of my kids’ math pages. But my answer of “as many darn herb plants that I could stuff in there” probably wouldn’t cut it.
As much as I love the fresh herbs, the real pride and joy of the garden, particularly if you ask for my 11-year old son’s opinion, are the tomatoes. Everyday he volunteers to pick any ripe tomatoes off of the vine, which is all well and good until he comes back with half a bowl of tomatoes and a face that is suspiciously covered with tomato juice.
Whatever tomatoes I can rescue from my mini tomato-loving monster’s clutches are used primarily in sandwiches and salads. But this year, a good portion of them are going to star in this stuffed tomato recipe because that will be my excuse to eat this quinoa and hummus stuffing every single day.
As many of you know, I have a love for “all things hummus”. I use the healthy, protein-packed spread as a dip for veggies, on chicken tenders, on top of fish and even in mini quesadillas. So, when I learned that tomorrow is National Hummus Day, I kind of thought, “Wait! Isn’t everyday National Hummus Day?” It should be!
There are several flavors of Sabra hummus that would work in this recipe (roasted red pepper, roasted garlic and spinach and artichoke spring to mind), but the Olive Tapenade Hummus, studded with green and kalamata olives, seemed like the natural choice since I had Greek flavors on the brain. It added the perfect amount of briny Mediterranean zing to the quinoa stuffing.
The hummus not only adds great flavor to the stuffing, but also acts as a binder for the quinoa and vegetables, making it easier to spoon into the tomatoes. Serve this easy, healthy dish as a side dish at your next summertime barbecue, or as a light lunch. The stuffing will keep fresh in the fridge for a couple of days, making it perfect for make-ahead meals and entertaining.
Other healthy recipes with hummus:
Cookin’ Canuck’s Mini Avocado & Hummus Quesadillas
Cookin’ Canuck’s Baked Hummus Crusted Chicken Tenders
Running to the Kitchen’s Bruschetta Hummus Stuffed Zucchini
The Lemon Bowl’s Hummus Deviled Eggs with Za’atar
Foodness Gracious’ Beef Kofta Sandwich with Roasted Garlic Hummus
Greek Quinoa & Hummus Stuffed Tomatoes
- 1/2 cup quinoa
- 1 cup water
- 3/4 tsp dried oregano
- 6 tbsp Sabra Olive Tapenade Hummus
- 1/3 cup diced English cucumber
- 1/3 cup diced red bell pepper
- 1 1/2 oz. crumbled feta cheese
- 1 tbsp minced flat-leaf parsley
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 8 medium-sized tomatoes
- Rinse and drain the quinoa, then pour it into a medium saucepan, along with the water and oregano. Bring to a boil, then cover and reduce heat to low. Simmer until all of the liquid is absorbed, about 20 minutes. Fluff with a fork, then transfer the quinoa to a baking sheet to cool.
- In a medium bowl, combine the cooled quinoa, hummus, cucumber, red bell pepper, feta, parsley, salt and pepper. Stir to combine.
- Core the tomatoes and, using a spoon, scoop out the insides. Reserve the insides for another use.
- Stuff each tomato with about ¼ cup of the filling. Serve.
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