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About the Recipe: This vegetable inspired dish is packed full of protein. Bursting with vitamins and iron, it was used in the everyday diet of the ancient Incas. The juicy sweet tomatoes are filled with flavor and can be baked quickly in the oven. We like to serve them as an easy-to-make vegetarian supper or side dish. It’s so delicious
Cook’s Note: The amount of filling you will need depends on the size of your tomatoes. Carefully scoop out the seeds and pulp. I drained and then discarded the pulp/seeds and added the tomato juice to a soup.
Why do you need to rinse quinoa?
While it’s best to rinse all grains before cooking, pre-washing is especially advisable for quinoa in order to remove the bitter saponin coating on its outer hull that sometimes remains after processing. To do so, simply run cold water over quinoa in fine-meshed strainer, rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as saponins can leach into the seeds.) After rinsing, place quinoa and water in a covered pot and bring to a boil. Reduce heat and simmer for about 15 minutes, until the grains become translucent and the germ appears as a thin white ring around each grain. Fluff with a fork.
For More Information See:
https://www.drweil.com/diet-nutrition/cooking-cookware/cooking-with-grains-quinoa/
To Serve: Tomatoes should be firm and easy to transfer from the baking dish to the serving plates. Serve tomatoes warm; If using star shaped tomato lids, place one-star tomato top on each tomato. Garnish serving platter with minced parsley as desired. Serve warm.
Serves: 4 to 6
pdf for Copy of Recipe – Quinoa ‘n Squash Stuffed Tomatoes
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