Stuffed Tomatoes with Quinoa

By C. Green
August 26, 2013
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Author Notes: This recipe is great as a side dish or for a light meal.C. Green

Serves: 4

  • 4 large field tomatoes
  • 1/2 cup Quinoa
  • 1/2 cup Parmesan cheese grated
  1. Spoon out 4 large field tomatoes so that all pulp is removed and shell is wide open
  2. Turn upside down on paper towels for a few minutes to drain any excess moisture
  3. Cook quinoa according to directions.
  4. When quinoa is done sprinkle in 1/4 cup grated parmesan cheese and mix throughout
  5. Add a sprinkle of parmesan to the inside bottom of the tomatoes and fill with quinoa pressing down to make a dense filling.
  6. Sprinkle tops with remaining parmesan cheese and pop in the oven at 350 degrees for about 20 minutes. Tomatoes should be slightly soft to touch.

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