Baked Tomatoes With Quinoa, Corn and Green Chilies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 23mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.
  • Cut tops off tomatoes, set aside.
  • Carefully scoop out tomato pulp leaving shells intact.
  • Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
  • Reserve 1/1/4 cups liquid and discard remaining liquid.
  • Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
  • Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.
  • Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
  • Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
  • Add quinoa mixture to corn, onion and green chilies mixture Toss well.
  • Pre-heat oven to 350 degrees.
  • Spoon about 3/4 cup corn mixture into each tomato.
  • Divide cheese evenly among tomatoes.
  • Place tomatoes (and tops if desired) on a jelly roll pan.
  • Bake at 350 for 15 minutes.
  • Remove from oven and pre-heat broiler.
  • Broil tomatoes 1 1/2 minutes or until cheese melts.
  • Placae tomato tops on and serve.
Advertisement