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.
SERVES 4
| 3/4 | cup tri-color quinoa, rinsed under cold running water |
| 8 | medium tomatoes |
| 1 | tablespoon extra virgin olive oil |
| 1 | medium red onion, finely chopped |
| 4 | garlic cloves, minced |
| 1 | teaspoon chopped thyme |
| 1 | teaspoon ground coriander |
| 1 | medium red bell pepper, cut into 1/4-inch dice |
| 3/4 | cup fresh or frozen and thawed corn kernels |
| 1 1/2 | ounces lightly salted dry roasted peanuts, coarsely chopped |
| 1/4 | cup grated Pecorino Romano cheese |
| 2 | tablespoons orange juice |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground black pepper |
Instructions:
- 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.
Nutrition Information:
Calories: 409 , Protein: 17g, Carbohydrates: 56g, Fiber: 11g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 4mg,
Sodium: 461mg