Vixen in the Kitchen: Quinoa-stuffed tomatoes

Even though I’ve been doing most of our cooking, it’s been a while since I’ve felt like a vixen in our kitchen.

I’ve been bored and uninspired, falling into the rut of making the same things from my roster over and over. The fella is such an imaginative and inspired cook, so there’s some pretty big shoes to fill, but no matter how many dinners I make, I still get so nervous that I’m going to screw something up.

But I’ve started making a big batch of quinoa during the week to have for my lunches and am kind of quinoa-obsessed right now, so I thought I’d incorporate it into dinner one night. Since I was also craving my tried-and-true parmesan tomatoes, I thought I’d change them up by stuffing with quinoa.

Here’s what you’ll need:

– Figuring two per person, I got six big beefsteak tomatoes. (There’s one hidden under the biggest one on top)
– Quinoa, olive oil, breadcrumbs and shredded mozzarella cheese.

I pre-made the quinoa (according to the box instructions) earlier in the day so it was cool for handling.

I heated the oven to 400 degrees, dug out the tomato stems and used a melon baller to remove most of the the “guts.”

As the oven heated, I mixed a few tablespoons of olive oil into the quinoa, tasting along the way until it was the right amount of saturated, and then added a few tablespoons of breadcrumbs. I mixed the cheese in last, and used about half of the package. I spooned the mixture into the tomatoes and topped it with a small pinch of cheese.

I popped the tomatoes in the oven for 10 minutes as I steamed fresh broccoli in the microwave, which I doused with some balsamic vinegar and dusted with breadcrumbs. The broccoli then went in the oven for 10 minutes, making the total cooking time just 20 minutes!

2014-04-16 19.53.12

Super easy, super fast and super delicious!

What’s your favorite quinoa recipe? I’m dying to try some new ones!

Nikki

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