Wednesday, June 7, 2017

Quinoa-Stuffed Tomatoes

Quinoa-Stuffed Tomatoes for a quick and healthy dinner

I’ve recently been enjoying cooking with red quinoa much more than with the regular kind. It has a certain kind of crunch that I enjoy more, although in terms of taste both taste the same - like nothing. :) That being said I love putting quinoa in everything - even when baking sweets! It is high in protein and packs all nine essential amino acids your body needs.

Last week I was in the mood for whipping up some stuffed bell peppers, but I didn’t have any at home. I figured tomatoes should do. And oh my… they turned delicious!

It might also have to do with the fact that I put a lot of curry powder in there and curry makes everything taste amazing to me, but hey… you be the judge! :)

🔪Prep time: 15 min

🍳Cook time: 30 min

🍽Total time: 45 min

Ingredients

/makes 6 servings/

6 ripe medium size tomatoes

2 red onions, chopped

2 garlic cloves, chopped

1 cup chickpeas

1 cup red beans

2 cups spinach, chopped

1 1/2 cup red quinoa, cooked

1 tbsp olive oil

1 tsp cumin

1 tsp cayenne pepper

2 tsp curry powder

1/2 tsp salt

Directions

1. Preheat the oven to 375 F(180 C)

2. Slice off the stem end of the tomatoes and hollow out the inside. Slice a very small section off the bottom of the tomatoes, just enough so that they sit flat on a tray.

3. Sprinkle a little bit of salt in each tomato, place on a baking sheet and set aside.

4. Cook the quinoa - check what the instructions on packaging say, red quinoa typically takes less time to cook and it is a bit crunchier in consistency.

5. Heat the olive oil and cook the onion and garlic for 2-3 minutes until soft. Add the spinach and cook for a minute longer, then add in the red beans, chickpeas and quinoa.

6. Add the cumin, curry powder, cayenne and salt. Cook for 2 more minutes while stirring and then remove from stove. Taste for salt and pepper.

7. Scope mixture evenly into the tomatoes. Place the lids back on top of the tomatoes if you’d like.

8. Bake for 20 minutes, keep checking on them - if the tomatoes are too tender, their walls might start breaking from the heat, so you’ll need to take them out sooner.

9. Serve with some fresh parsley on top.

Enjoy!