Quinoa Stuffed Tomatoes Recipe
YIELD: 4 servings
1 cup low sodium organic vegetable broth
½ cup quinoa
2 large organic beefsteak tomatoes
1 teaspoon kosher salt and fresh cracked pepper, divided
2 tablespoons extra virgin olive oil
2 tablespoons minced organic shallots
1 clove minced organic garlic
2 cups organic spinach, chopped
1 tablespoon minced fresh oregano
¼ cup organic Parmigiano Reggiano cheese
1. Preheat oven to 325°F.
2. In a small saucepan, bring the vegetable broth to a boil. Add quinoa and reduce heat to maintain to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit for 15 minutes.
3. Wash tomatoes and slice in half. Using a small spoon, carefully scoop out seeds and pulp without breaking the tomato apart. (When dish is complete, halved tomatoes will be the serving container.) With a clean kitchen or paper towel, carefully blot-dry the insides of the tomatoes and then place on a lightly oiled roasting dish. Season the insides of the tomatoes with half of the salt and pepper.
4. In a saute pan over medium-high heat, add 1 tablespoon of olive oil, shallots and garlic. Cook mixture for 1 minute. Remove from heat and stir in spinach, fresh oregano and cooked quinoa.
5. Add Parmigiano Reggiano cheese, 1 tablespoon olive oil, salt and pepper. Mix well. Spoon mixture into 4 tomato halves, packing tightly. Place roasting dish into oven and cook for 25 minutes. Remove from oven and let it cool for 20 minutes before serving.
Tip: This recipe works well with other grains too! Just substitute the quinoa with an equal amount of barley, bulgur, wheat berries, brown rice or your favourite grain.
Tip: For extra flavour and crunch, crumble some of your favourite Kashi crackers and a little goat cheese on top just before baking.