Quinoa-Stuffed Tomatoes

• 4 medium (2½ inches) tomatoes, rinsed

• 1 Tbsp olive oil

• 2 Tbsp red onions, peeled and chopped

• 1 C cooked mixed vegetables—such as peppers, corn, carrots, or peas (Leftover Friendly)

• 1 C quinoa, rinsed*

• 1 C low-sodium chicken broth

• ½ ripe avocado, peeled and diced (see tip)

• ¼ tsp ground black pepper

• 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

• Recipe Cards:
  • 4" x 6" (285 KB)
  • 8.5" x 11" (398 KB)

Directions

• 1

  Preheat oven to 350 ºF.

• 2

  Cut off the tops of the tomatoes and hollow out the insides. (The pulp can be saved for use in tomato soup or sauce, or salsa.) Set tomatoes aside.

• 3

  Heat oil in a saucepan over medium-high heat. Add onions, and cook until they begin to soften, about 1–2 minutes.

• 4

  Add cooked vegetables, and heat through, about another 1–2 minutes.

• 5

  Add quinoa, and cook gently until it smells good, about 2 minutes.

• 6

  Add chicken broth, and bring to a boil. Reduce the heat and cover the pan. Cook until the quinoa has absorbed all of the liquid and is fully cooked, about 7–10 minutes.

• 7

  When the quinoa is cooked, remove the lid and gently fluff quinoa with a fork. Gently mix in the avocado, pepper, and parsley.

• 8

  Carefully stuff about ¾ cup of quinoa into each tomato.

• 9

  Place tomatoes on a baking sheet, and bake for about 15–20 minutes, or until tomatoes are hot throughout (tomatoes may be stuffed in advance and baked later).

• 10

  Serve immediately.