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Sunday, May 20, 2012

Quinoa Stuffed Tomatoes

4 Tomatoes (Plum, Heirloom, or Vine Ripened)
1/4 tsp each: mint, basil, italian parsley
vegan cheeze, optional
Salt and pepper, to taste

Preheat oven to 400F. Cook Quinoa according to package directions (for 4 servings) using either broth or water. Mix in 1/4 tsp each: mint, basil, italian parsley, and vegan cheeze, if using. Cut tops off of tomatoes, core out center (seeds and pulp), leaving a "shell", season lightly with salt and pepper. Dice tomato tops that were previously cut off and add into quinoa mix. Season with salt and pepper and stuff quinoa mix into tomatoes. Bake for 10 - 15 minutes (don't let the tomatoes collapse, but you want them to be soft; I used plum tomatoes (Romas), so my cooking time was probably slightly longer than if you use another variety).

Makes 4 servings as a side dish or 2 servings as a main entree.