Quinoa-Stuffed Tomatoes
5 – 6 large fresh tomatoes, tops cut off and insides scooped out and set aside
1 c quinoa, soaked in water for several hours and rinsed extensively
2 c water or veggie broth
1 T grapeseed oil or which ever oil you’d like to use
1 shallot, minced
1 red pepper, chopped fine
1 – 2 stalks celery, chopped fine
the insides from 2 tomatoes, chopped fine
sea salt
pepper
Emeril’s Essence (I’ve made a batch of his spice recipe w/o salt and I use it frequently)
2 cloves garlic, minced
1 t fresh thyme
1 T chopped, fresh oregano
1 egg, lightly beaten
¼ c finely chopped walnuts
Place the rinsed quinoa and water or veggie broth into a medium saucepan on high heat. Bring to a boil, reduce heat, cover and cook ~8-10 minutes or until almost cooked through. Drain if any liquid remains. In the meantime, in a medium skillet, sauté the shallot, red pepper, and celery. Next, add the chopped tomatoes, salt, pepper, and herbs and sauté for 1 – 2 minutes more. Remove from the heat and add the garlic. Fold the mixture into the quinoa, add the egg and walnuts and mix well. Stuff into the hollow tomatoes, place into a baking dish, then top with freshly grated parmesan if desired. Bake at 350° F for 30 minutes. Let cool a little before serving and then dig in!
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