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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Quinoa-Stuffed Tomatoes Recipe

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This recipe for Quinoa-Stuffed Tomatoes is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup uncooked quinoa
1 cup water
1/2 tsp. salt, divided
1 Tbsp. olive oil
1 red bell pepper, chopped
1/3 cup chopped green onions
1/8 tsp. black pepper
1/8 tsp. dried thyme
1 Tbsp. butter
8 plum tomatoes, *halved lengthwise, seeded, hollowed out
*or substitute 4 medium tomatoes

Directions:
Directions:
Preheat oven to 325ºF. Place quinoa in a fine-mesh strainer; rinse well under cold running water. Bring 1 cup water and 1/4 tsp. salt to a boil in small saucepan; stir in quinoa. Cover and reduce heat to low; simmer 12 to 14 minutes or until quinoa is tender and water is absorbed.

Heat oil in large skillet over medium-high heat. Add bell pepper; cook and stir 7 to 10 minutes or until tender. Stir in quinoa, green onions, remaining 1/4 tsp. salt, black pepper and thyme. Add butter; stir until melted. Remove from heat.

Arrange tomato halves in 13X9-inch baking dish. Fill with quinoa mixture. Bake 15 to 20 minutes or until tomatoes are tender.

Number Of Servings:
Number Of Servings:
8

 

 

 

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