Quinoa Stuffed Tomatoes

Instructions

1. Prepare the tomatoes
   Cut the tops off the tomatoes and carefully scoop out the pulp using a spoon, creating hollow tomato cups. Reserve 1/2 cup of the pulp, chopped, for the filling. Sprinkle the insides of the tomatoes lightly with salt and place them upside down on paper towels to drain excess moisture.
2. Cook the quinoa
   In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant. Add the diced zucchini and reserved tomato pulp, and cook for 5 minutes until the zucchini is tender.
4. Combine the stuffing
   In a large bowl, combine the cooked quinoa, vegetable mixture, crumbled feta, chopped basil, parsley, lemon juice, dried oregano, and red pepper flakes if using. Season with salt and pepper to taste. Mix thoroughly to combine all ingredients.
5. Stuff the tomatoes
   Preheat oven to 375°F (190°C). Arrange the hollowed tomatoes in a baking dish. Spoon the quinoa mixture into each tomato, gently pressing down and mounding slightly on top. Drizzle with a little olive oil.
6. Bake to perfection
   Bake the stuffed tomatoes for 20-25 minutes until the tomatoes are tender but still holding their shape and the tops are lightly golden. If desired, you can place the tomato tops back on during the last 5 minutes of baking.