Quinoa and corn stuffed tomatoes


Servings: 4 to 6
Preparation: 30 minutes
Cooking time: 25 minutes


6 medium-sized tomatoes
¼ cup (45 g) quinoa
½ cup (75 g) corn (about 2 cobs, cooked for 10 minutes in boiling water and kernels removed using a knife)
1 tbsp (15 ml) olive oil
1 small yellow onion, chopped
1 medium apple, diced
1 garlic clove, minced
¼ cup (60 ml) still cider
¼ cup (40 g) walnuts, chopped
4 tbsp (60 ml) fresh parsley
2 tbsp (30 ml) fresh chives, chopped
To taste ground salt and pepper


1. Remove stems from tomatoes and blanch in a pot of boiling water for 30 seconds to 1 minute. Remove from water and let cool.

2. Peel off skin using the fingers or a small knife. Use a melon baller to remove the core and create a cavity in each tomato, without piercing the flesh.

3. In a pot of boiling, salted water, cook the quinoa for about 15 minutes. Drain and set aside.

4. In a pan, sauté the onion in olive oil for about 5 minutes or until golden. Add pieces of apple and garlic. Stir and cook, 1 to 2 minutes. Add cider and reduce completely. Set aside.

5. Salt and pepper tomatoes inside and out.

6. In a bowl, mix the quinoa, corn, onion-apple mix, nuts and herbs. Season to taste and stuff tomatoes with the mixture.

7. Place the stuffed tomatoes on a baking sheet lined with parchment paper and bake at 375°F for 15 to 25 minutes. Take care not to overcook, because the tomatoes will fall apart.