Tomatoes Stuffed with Peanut Quinoa
This protein-packed meatless entrée is perfect (and impressive looking!) for a lunch or on a buffet. The salad is also terrific in hollowed out cucumber or zucchini, served on lettuce leaves, or served on it’s own in a bowl.
3/4 cup of tri-color quinoa, rinsed under cold running water
8 each of medium tomatoes
1 tbsp of extra virgin olive oil
1 each of medium red onion, finely chopped
4 each of garlic cloves, minced
1 tsp of chopped thyme
1 tsp of ground coriander
1 each of medium red bell pepper, cut into 1/4-inch dice
3/4 cup of fresh or frozen corn kernels
1 1/2 oz of lightly salted dry roasted peanuts, coarsely chopped
1/4 cup of grated pecorino romano cheese
2 tbsp of orange juice
1/2 tsp of salt
1/4 tsp of ground black pepper
- Cook the quinoa according to package direction; transfer to a bowl and cool until ready to use.
- Meanwhile, cut a thin slice off the tops of the tomatoes. Use a spoon to carefully scoop out the tomato pulp while leaving the shells intact. Discard the pulp and pat the inside of the tomatoes dry with paper towel.
- Heat the oil in a large nonstick skillet over medium-high. Add the onion, garlic, thyme and coriander; cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the bell pepper and corn; cook until crisp-tender, 3-4 minutes. Add to the quinoa; stir in the peanuts, cheese, orange juice, salt and pepper.
- Spoon the mixture evenly into each tomato shell, mounding (but not patting down) as necessary.
Estimated Nutritional Information