With the last rays of summer drifting away, I am slowly, slowly adapting to fall. Actually, I think I'm getting into fall, and then, with a new week, another cold front moves in and I want summer back all over again! So, clinging to the last warmth of the year, but acknowledging that summer is gone and we need something hearty, I'm sharing my Quinoa Stuffed Tomato recipe.
Quinoa, if you haven't already heard of it, is an amazing Peruvian grain. I use it like couscous, and it's so much better for you. It's a fantastic source of protein, and it takes flavor wonderfully!
Quinoa Stuffed Tomatoes
4 Large Beefsteak Tomatoes
1/2 Onion, Diced
2 Cloves of Garlic, Minced
1 Tablespoons of Olive Oil
1 Cup of Quinoa (Black or White or Mixed, as Shown Above)
2 Cups of Chicken or Vegetable Stock
1 Tablespoon of Butter
1 Teaspoon of Cumin
1 Teaspoon of Red Pepper Flakes
4 Tablespoons of Crumbled Feta Cheese
Salt to Taste
Slice the tops off the tomatoes, just at the apex of the curve so that you have a nice bowl shape. Take the tops and dice the edible bits to reserve. Scoop out the innards of the tomatoes carefully with a spoon and place those with the diced tops. You may need a knife to cut away the spines from the outer walls of the tomato.
In a small dutch oven, pour in your olive oil and saute your onion and garlic until the onion is translucent. Add in the the reserved tomato guts, cumin and red pepper flakes. Stir for another minute. Add in the quinoa, butter and stock. Bring to a boil, then reduce to a simmer, cover and cook until the stock is absorbed, stirring occasionally. Add salt to your taste. Removed the quinoa from the stove.
On a baking sheet, place your 4 tomato bowls. Fill them with the quinoa mixture and top with a tablespoon of feta. Place into an oven at 375 degrees. Cook for 15 minutes, or until the feta is browned just slightly at the top.