Tuesday, April 15, 2008

Stuffed Tomatoes with Quinoa, Black Beans, and Corn

I love stuffed tomatoes so I'm always excited to find a new way to fix them. This is quite possibly the best one I've found so far! They incorporate a lot of my favourite flavours. Plus, they are fairly low-fat (well, 11 grams per serving according to the original recipe but it's mostly mono- and poly-unsaturated), cholesterol-free (yippee!), and pack quite the protein punch. Plus, they are full of superfoods!

This recipe would probably make enough for 2 or 3 tomatoes - I only made one tomato but the stuffing was so yummy that I ate it as a "side dish." :)

1/4 cup quinoa, rinsed well (superfood!)
1/2 cup water
2-3 tomatoes (superfood!)
1/3 cup canned black beans, drained and rinsed (superfood!)
1/4 cup frozen whole kernel corn
1/4 cup fresh salsa (tomatoes and hot peppers are superfoods!)
1/2 tbsp. olive oil (superfood!)
1 tbsp. finely chopped red onion (superfood!)
1/4 tsp. sea salt or other coarse salt
Freshly squeezed lime juice

1. Preheat the oven to 350 degrees. Cook the quinoa in 1/2 cup water according to package directions (I usually give mine 15 minutes. You'll know when it's done - it goes transparent and you can see the white "germ" [I think it is] of the grain). Drain if necessary and return to the saucepan.

2. Add all the remaining ingredients to the quinoa (except the lime juice); cook and stir for 2 minutes over medium heat. Stir in the lime juice. Fill the tomatoes with the quinoa mixture and place in a baking dish. Bake for 15 minutes or until heated through. Sprinkle with additional fresh lime juice.

Based on the Bell Peppers Stuffed with Quinoa, Black Beans, and Corn recipe from the February/March 2008 issue of Cooking Pleasures magazine.

1 comment:

Elly said...

Oooh these look yummy! Don't you just love quinoa? Mmm. I love stuffed tomatoes but I am usually too lazy to gut them and end up using peppers instead, lol.