by ADMIN on JUNE 26, 2012
Tomatoes are wonderful, wouldn’t you agree?
So beautiful and versatile. You can use them in salsa, guacamole, as a salad topper, straight up with a pinch of salt, as a sauce, on pizza (!)… and now you can stuff them!
By gently removing their insides, tomatoes make a great vehicle for any kind of filling you could possibly imagine… including quinoa, corn, and basil witha hint of cumin.
Baked Tomatoes stuffed with Quinoa
Author: Adapted from Cooking Light Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Serves: 2-4
Succulent tomatoes stuffed with savory quinoa, corn, basil and a hint of cumin.
4 medium tomatoes
4 slices jalapeno, minced
1 cup corn kernels (fresh or frozen/thawed)
1 large onion, chopped
1 Tbsp olive oil
1 Tbsp fresh lime juice
½ cup uncooked quinoa
1 cup water
3 oz cheddar cheese, grated
¼ cup basil, chopped
¼ tsp salt
¼ tsp pepper
½ tsp cumin
¼ tsp curry
⅛ tsp cayenne pepper
Combine quinoa, water, cumin, curry, and cayenne in a small pot. Bring to a boil then reduce to a simmer. Cook for about 15 minutes or until all the water has been absorbed.
Preheat broiler to high heat.
Place corn and onions on an aluminum-foil lined baking sheet. Toss with olive oil, and broil for 10 minutes, stirring twice. Remove and let cool.
Combine quinoa, corn, lime juice, basil, salt, and pepper in a medium bowl.
Cut tops off tomatoes. Carefully scoop out pulp and seeds, leaving the shell intact. Turn tomatoes up-side-down to drain.
Preheat oven to 350F
Place tomatoes in a medium-large casserole pan. Divide the quinoa mixture between the 4 tomatoes. Sprinkle with cheddar cheese.
Bake for 15 minutes, then turn on the broiler and broil for 2-3 minutes, or until cheese is starting to turn golden brown in spots.