Baked Tomatoes with Quinoa

Baked Tomatoes with Quinoa could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.37 per serving, you get a side dish that serves 6. One portion of this dish contains around 12g of protein, 12g of fat, and a total of 286 calories. Several people made this recipe, and 773 would say it hit the spot. Head to the store and pick up water, oregano, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Citronlimette. With a spoonacular score of 95%, this dish is super. Baked Tomatoes with Quinoa, Corn, and Green Chiles, Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs), and Baked Tomatoes with Whole Wheat Tomatoes and Thyme are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oil in a nonstick skillet over medium high heat. Add onion and cook 2 minutes; add garlic and corn and cook another 2 minutes. Stir in oregano, ¼ teaspoon salt, cumin, and black pepper.Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1¼ cups liquid, and discard remaining liquid. Sprinkle tomatoes with ½ teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Combine reserved tomato liquid, quinoa, ¼ cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.Preheat oven to 350°.Spoon about ¾ cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven.Preheat broiler. Broil the tomatoes 1½ minutes or until cheese melts.

 

Step by step:

1. Heat oil in a nonstick skillet over medium high heat.

2. Add onion and cook 2 minutes; add garlic and corn and cook another 2 minutes. Stir in oregano, ¼ teaspoon salt, cumin, and black pepper.

3. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact.

4. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1¼ cups liquid, and discard remaining liquid. Sprinkle tomatoes with ½ teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.

5. Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain.

6. Combine reserved tomato liquid, quinoa, ¼ cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed.

7. Remove from heat; fluff with a fork.

8. Add quinoa mixture to corn mixture; toss well.Preheat oven to 350°.Spoon about ¾ cup corn mixture into each tomato. Divide cheese evenly among tomatoes.

9. Place tomatoes on a jelly-roll pan.

10. Bake at 350° for 15 minutes.

11. Remove from oven.Preheat broiler. Broil the tomatoes 1½ minutes or until cheese melts.

Nutrition Information:

covered percent of daily need