Jain-Style Southwestern Quinoa Stuffed Tomatoes Recipe

About this recipe

A flavorful and wholesome dinner option featuring quinoa, black beans, and corn stuffed into juicy tomatoes, seasoned with ancho chili powder and fresh cilantro. Perfect for those seeking a Jain-friendly, plant-based meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 500 g Pluckk Organic Hybrid Tomatoes
• 400G Freshos Corn Kernels
• 1 pc Avocado Indian Premium Semi Ripe
• 2 - 3 pcs Gondhoraj Lime
• 500 g Quinoa
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 1/2 cup quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
3. 3. While the quinoa is cooking, slice the tops off 8 tomatoes and carefully hollow out the insides using a spoon. Reserve the hollowed tomatoes for stuffing.
4. 4. In a mixing bowl, combine the cooked quinoa, 1 14 oz can of kabuli chana (rinsed and drained), 3/4 cup corn kernels, 1/3 cup chopped fresh cilantro, 2 tablespoons smoked paprika, 1/4 teaspoon cumin, and salt and pepper to taste. Mix well to combine.
5. 5. Evenly divide the quinoa mixture among the hollowed tomatoes, packing the filling gently. Place the stuffed tomatoes on a baking tray lined with parchment paper.
6. 6. Bake the stuffed tomatoes in the preheated oven for 20 minutes, or until the tomatoes are tender and the filling is heated through.
7. 7. Serve the stuffed tomatoes warm, garnished with sliced avocado, additional fresh cilantro, and a generous squeeze of juice from 2 limes.