Quinoa-Stuffed Roasted Tomatoes
This is one of those end-of-summer dishes that you can serve to awe your guests, but it’s just as great when you’re eating alone. Sometimes I make the filling by itself and eat it in tortillas.
Yield: 4 servings
Ingredients
Ingredients
- 1 medium yellow onion, diced small
- ¾ tsp dried thyme
- 3 cloves garlic, minced
- 1 cup cherry or grape tomatoes, quartered
- ½ cup pitted Kalamata olives, halved
- 4 green onions, sliced
- ¼ cup golden raisins
- Crushed red pepper to taste
- 2 cups cooked quinoa
- ¼ cup almond meal
- 2 Tbsp nutritional yeast
- ¼ cup whole grain bread crumbs
- Sea salt
- 4 large tomatoes
Instructions
Instructions
- 1. Preheat the oven to 350 degrees F.
- 2. Sauté the onion in a large skillet over medium-high heat for 7–8 minutes until they start to brown and turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan. Add the thyme and garlic and cook for another minute.
- 3. Add the cherry or grape tomatoes, olives, green onions, raisins, crushed red pepper, and quinoa. Cook for five minutes, until heated through.
- 4. Combine the almond meal, nutritional yeast, bread crumbs, and sea salt in a bowl. Set aside.
- 5. To prepare the tomatoes, cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a ½-inch shell (a grapefruit spoon works well for this task).
- 6. Place the tomatoes in a non-stick baking dish, cut side up. Fill each tomato with some of the quinoa filling; then, top each tomato with a few tablespoons of the bread crumb mixture.
- 7. Bake for 30 minutes.
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