Turkey and Quinoa Stuffed Tomatoes

IMG_7385Do you want a healthy meal that is simple, and delicious but also will re-heat well? Whenever I have the chance, I try to eat as clean as possible; mainly due to my frequent restaurant dining and alcoholic beverage consumption. I, like many people also have an addiction to cheese and was happy to see that Président Cheese offers a variety of flavors and cheese options.

As a Sommelier and Restaurant Consultant, I am constantly running around the city working with various wine stores and restaurants, helping them build their businesses and brands. I am always seeking something delicious and healthy that I can take along with me, that I do not mind eating cold, room temperature, or hot. After discovering all of the wonderful flavor options with Président Feta Crumbles, I came up with a delicious stuffed tomato recipe thats quick, simple, and easily re-heatable (when you want it hot). This is definitely a one and done meal that you can keep in the fridge for up to a week easily.

IMG_7831Using the Tomato and Basil Feta Crumbles these Turkey and Quinoa Stuffed Tomatoes will make your work week lunches and dinners protein packed and deliciously easier! I paired this simple weeknight meal with a Tommy Rotter Blueberry Lemon Gin Fiz which was refreshing and went beautifully with the savory and pungent feta crumbles, ground turkey, and tomatoes.

*Note-These stuffed tomatoes are also great on the grill and make for a great Labor Day appetizer and side! 

Turkey and Quinoa Stuffed Tomatoes- by Sara Lehman

Yields: 8 Tomatoes

8 Large Tomatoes

3oz-6oz Président Tomato Basil Feta Crumbles

12 Cherry Tomatoes IMG_7383

1 1/2C Quinoa (white or red)

1/2 lb Ground Turkey Breast

1/2tsp Cumin

1/2tsp Crushed Red Pepper Flakes

TT Salt and Pepper

3 Cloves Garlic (minced)

Method: 

1. Prepare quinoa as per directions on box. In a pan, cook the ground turkey and season with cumin, crushed red pepper, salt and pepper, and once it has some color, add in the garlic (do not add in garlic first because you want it to remain fresh and fragrant, not toasted or burnt).

2. While turkey is cooking, take your large tomatoes and with a medium spoon core out the insides so they are clear of any seeds or “tomato guts”. Set aside until ready to fill. Cut the cherry tomatoes in quarters, and also set aside.

3. Once the turkey and quinoa are done, combine the two and taste. Add more salt and pepper if needed, and then toss in the cherry tomatoes and some feta crumbles. Mix well, and stuff into tomatoes using a spoon. Top with more feta and serve with your favorite glass of wine, cocktail, or beer!

Always remember, eat what you like and drink what you love… please pair responsibly! 

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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