April 9, 2009
“No Disguise for that Double Vision”- Quinoa Stuffed Tomatoes No, you’re not seeing double, but I thought it might be good to revisit my stuffed tomato recipe.  One of my absolute favorite blogs, Nutritionista, had suggested a while ago that instead of using cous cous or risotto, it might be a good idea to use Quinoa instead.  In honor of Nutritionista, I switched up my original stuffed tomato recipe. What You Need: Tomatoes Quinoa 1 Can Great Northern Beans Lemon Juice Fresh Spinach Feta Cheese Onion/Garlic Powder Parmesan Cheese 2-3 Tbsp Minced Garlic PAM or Olive Oil 1 Pkg White Mushrooms Set Oven to 400 degrees 1. Cook Quinoa according to package and set aside.  Meanwhile, wash and chop mushrooms.  Then in a sautee pan, coat bottom of pan with PAM or olive oil.  Add the minced garlic to the sautee pan and cook on low heat.  Keep the garlic moving in the pan so it does not burn.  Cook for about 2 minutes then add the mushrooms to the pan. 2. Sautee the mushrooms and garlic together until the mushrooms have been fully cooked through.  There may be some liquid from the mushrooms, but don’t worry about it, it will be extra flavor for the quinoa.  Add the cooked mushrooms and can of beans to the cooked quinoa.  Flavor the mixture with lemon juice, parmesan cheese, garlic/onion powder to your desired taste. 3. Next, cut the tops off of the tomatoes and cut out the inside of the tomato.  This is best done by carefully running a knife around the inside rim of the tomato.  Then scoop out the inside with a spoon.  Place hollow tomatoes into a greased oven safe pan. 4. Then, take the hollow tomatoes and sprinkle some feta cheese in the bottom of each tomato.  Next, stuff the tomato with some fresh spinach then pack the tomato with the Quinoa mixture.  Top the Quinoa stuffed tomato with feta and more lemon juice.  Place the top part of the tomato back on the tomato and use a toothpick to secure tomato. 5. Place tray of stuffed tomatoes in a 400 degree oven for about 1 hour or until the tomatoes have softened. *Quinoa is an excellent source of protein and it’s Kosher for Passover for those who are observing! **If you want this dish to be 100% Kosher for passover just omit the beans!  Enjoy and Happy Passover! ***Use the extra insides by either adding it to the Quinoa mixture, or chop them up to make a delish bruschetta or salsa!

“No Disguise for that Double Vision”- Quinoa Stuffed Tomatoes

No, you’re not seeing double, but I thought it might be good to revisit my stuffed tomato recipe.  One of my absolute favorite blogs, Nutritionista, had suggested a while ago that instead of using cous cous or risotto, it might be a good idea to use Quinoa instead.  In honor of Nutritionista, I switched up my original stuffed tomato recipe.

What You Need:

Tomatoes

Quinoa

1 Can Great Northern Beans

Lemon Juice

Fresh Spinach

Feta Cheese

Onion/Garlic Powder

Parmesan Cheese

2-3 Tbsp Minced Garlic

PAM or Olive Oil

1 Pkg White Mushrooms

Set Oven to 400 degrees

1. Cook Quinoa according to package and set aside.  Meanwhile, wash and chop mushrooms.  Then in a sautee pan, coat bottom of pan with PAM or olive oil.  Add the minced garlic to the sautee pan and cook on low heat.  Keep the garlic moving in the pan so it does not burn.  Cook for about 2 minutes then add the mushrooms to the pan.

2. Sautee the mushrooms and garlic together until the mushrooms have been fully cooked through.  There may be some liquid from the mushrooms, but don’t worry about it, it will be extra flavor for the quinoa.  Add the cooked mushrooms and can of beans to the cooked quinoa.  Flavor the mixture with lemon juice, parmesan cheese, garlic/onion powder to your desired taste.

3. Next, cut the tops off of the tomatoes and cut out the inside of the tomato.  This is best done by carefully running a knife around the inside rim of the tomato.  Then scoop out the inside with a spoon.  Place hollow tomatoes into a greased oven safe pan.

4. Then, take the hollow tomatoes and sprinkle some feta cheese in the bottom of each tomato.  Next, stuff the tomato with some fresh spinach then pack the tomato with the Quinoa mixture.  Top the Quinoa stuffed tomato with feta and more lemon juice.  Place the top part of the tomato back on the tomato and use a toothpick to secure tomato.

5. Place tray of stuffed tomatoes in a 400 degree oven for about 1 hour or until the tomatoes have softened.

*Quinoa is an excellent source of protein and it’s Kosher for Passover for those who are observing!

**If you want this dish to be 100% Kosher for passover just omit the beans!  Enjoy and Happy Passover!

***Use the extra insides by either adding it to the Quinoa mixture, or chop them up to make a delish bruschetta or salsa!

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