Sunday, April 7, 2013

Quinoa-Stuffed Tomatoes

4-6 large tomatoes
1 C quinoa
2 C water
2 green onions, sliced
1/4 C Italian parsley, chopped
1 C olive oil
Juice of two lemons
2 cloves garlic, very finely minced
Salt & pepper to taste

Put the quinoa and water in a pot.  Bring to a boil.  When boiling, turn the heat off and cover.  Let it sit for about 15 minutes or until all the water is absorbed.  Cool completely.

Cut the tops off of the tomatoes.  Hollow the tomatoes out with a serrated scoop or spoon.  Whisk together the remaining ingredients in another bowl.  Pour this over the quinoa and stir.  Fill each tomato with the quinoa mixture.  Chill.