Baked Tomatoes With Quinoa, Corn and Green Chilies

Submitted by OceanLuvinGranny

"This came from a Cooking Light magazine and we liked it a lot. It is excellent for somebody with diabetes (like me) because it only has 46.3 g of carbs and 8.8 g fiber as well as 13.4 g protein. I always look for recipes with loits of figer and low carbs. THis one is a little higher in carbs but since it has over4 5 g of fiber4 I can take away 2.5 g of carbs so it's not so badl It really tastes good too and my family likes it as well. I made a nice green salad to go with it."

 

• Ready In: 2hrs 23mins
• Ingredients: 13
• Yields: 6 stuffed tomatoes
• Serves: 6

ingredients

• 1 (4 ounce) can diced green chilies
• 2 cups corn, well drained
• 1 cup chopped onion
• 1 tablespoon chopped fresh oregano (I used the ground kind and much less)
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon salt, divided
• 3⁄4 teaspoon ground cumin
• 1⁄4 teaspoon fresh ground black pepper (I used regular pepper and to our own taste)
• 6 large ripe tomatoes (about 4 lbs.)
• 1 cup cooked quinoa
• 1⁄4 cup water
• 4 ounces colby-monterey jack cheese, shredded (about 1 cup packed)

directions

1. 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.
2. Cut tops off tomatoes, set aside.
3. Carefully scoop out tomato pulp leaving shells intact.
4. Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
5. Reserve 1/1/4 cups liquid and discard remaining liquid.
6. 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.
7. 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.
8. Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
9. Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
10. Add quinoa mixture to corn, onion and green chilies mixture Toss well.
11. Pre-heat oven to 350 degrees.
12. Spoon about 3/4 cup corn mixture into each tomato.
13. Divide cheese evenly among tomatoes.
14. Place tomatoes (and tops if desired) on a jelly roll pan.
15. Bake at 350 for 15 minutes.
16. Remove from oven and pre-heat broiler.
17. Broil tomatoes 1 1/2 minutes or until cheese melts.
18. Placae tomato tops on and serve.