Quinoa and Raisin Salad Stuffed Tomatoes

These vegan beauties are wonderful and make a great low calorie lunch or even a side for dinner! Feel free to fill smaller tomatoes and use as an appetizer or side dish. Recipe from the California Raisin Marketing Board. NOTE: After making this dish. . .I suggest making up a little extra dressing and pouring atop the salad filled tomato just before serving to perk up the flavors. Also, use the full 3/4 cup of raisins, as they are truly the star of this dish. I also added some yellow bell pepper which was great. Lastly, feel free to use your own favorite vinaigrette in this recipe instead of the dressing (we like to use a Zesty Italian with a little honey stirred into it). Just some thoughts :)

• Ready In: 32 mins
• Serves: 6

Ingredients

• Dressing

• 3  tablespoons extra virgin olive oil
• 3  tablespoons fresh lemon juice
• 1  teaspoon sugar (may sub Splenda or Stevia with great results)
• 1⁄2 teaspoon salt
•  fresh ground pepper

• Salad

• 2  cups water
• 1  cup quinoa
• 3⁄4 cup  california raisins
• 1⁄3 cup  diced celery
• 1⁄3 cup  minced red onion (may sub some green onion for a milder flavor)
• 2  tablespoons  chopped fresh thyme (may sub any other herb you like)
• 1⁄3 cup  chopped toasted walnuts (may sub pine nuts)
• 6  large  ripe tomatoes

Directions

1. In a small bowl, whisk all dressing ingredients together; cover and chill until ready to use.
2. To prepare salad, bring water to boil in medium saucepan; stir in quinoa and simmer, covered, for 10 to 12 minutes.
3. Remove from heat and let stand until all liquid has been absorbed. Fluff with a fork then stir in raisins; let cool.
4. Transfer to a large bowl; add celery, onion, thyme and dressing. Toss to coat well.
5. Cover and chill for at least 1 hour or salad may be prepared to this point and held for 24 hours in refrigerator.
6. To serve, add walnuts to salad and stir well.
7. Remove thick slice from tops of the tomatoes and scoop out seeds with a small spoon (or melon baller).
8. Arrange on individual salad plates and fill with salad, spooning any extra onto plate around tomatoes.