Tomatoes Stuffed with Peanut Quinoa

Aug 24, 2010Lunch, Recipes

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 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
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


  1. Cook the quinoa according to package direction; transfer to a bowl and cool until ready to use.
  2. 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.
  3. 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.
  4. 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