Sunday, April 14, 2013

Quinoa Stuffed Tomatoes

Heirloom stuffed tomatoes.......
Gorgeous and protein packed.


4 ripe large organic heirloom tomatoes
1 bunch of organic parsley
1 red organic onion
1 portobello mushroom
3 stalks of organic celery
2 cloves of organic garlic
1/2 cup of organic quinoa
1/2 tbs of organic virgin organic oil

Garnish: kalamata olives, walnuts, avocado, spinach and mango -

First take a half a cup of organic quinoa and rinse it well. Put the quinoa in a pot with a cup of water and bring to a boil, then simmer for fifteen minutes. When the quinoa has absorbed the water, fluff the quinoa take off the heat and let it stand until you are ready to fold in the other ingredients.

While the quinoa is cooking, hollow out the tomato. Put the inside of the tomato in a large bowl.....Now take the parsley, onion, portobello mushroom, garlic and celery and chop it up fine. Mix the chopped up vegetables with the tomato. Squeeze a whole organic lemon into the bowl with all of the vegetables and add 1/2 tbs. of organic virgin olive oil.........

Now, fold in the quinoa into the bowl with all the vegetables and blend well with a large spoon. Take the mixture and scoop it into the hulled out tomatoes.

Place the tomatoes on a glass oven dish and place in the oven at 350 degrees for about 20 minutes or until the tomato skin starts to sear.

Take the kalamata olives and slice them along with chopped walnuts and sprinkle over the stuffed tomatoes along with fresh organic lemon juice.

Serve in a bed of fresh organic spinach and garnish with half an avocado and mango slices.

Recipe from:

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