Quinoa Stuffed Tomatoes
|Tomatoes||5 Large (Seeded and Cored)|
|Oregano||1 Tablespoon (Fresh, diced)|
|Corn||1 (Ear of corn, off the cob)|
|Squash/Zucchini||1 Cup (16 tbs) (Diced)|
|Garlic||2 Clove (10 gm) (Minced)|
|Quinoa||1 Cup (16 tbs) (Cooked)|
|Salt/Lemon, thyme, bay sea salt||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Parmesan cheese||1⁄4 Cup (4 tbs) (Grated, *reserve 2 Tbs for Topping*)|
|Bacon||2 Ounce (2 Pieces/Slices of Bacon)|
1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
1. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
2. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
If you’re NOT using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.