1. Cook the quinoa according to package directions. Transfer to a bowl and cool until ready to use.
2. Meanwhile, cut a thin slice off the tops of the tomatoes. Use a spoon to carefully scoop out the tomato pulp while leaving the shells intact. Discard the pulp and pat the inside of the tomatoes dry with a paper towel.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme and coriander. Cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the bell pepper and corn. Cook until tender, 3-4 minutes. Add to the quinoa. Stir in the peanuts, cheese, orange juice, salt and pepper.
4. Spoon the mixture evenly into each tomato shell, mounding (but not patting down) as necessary.
¾ cup tri-color quinoa, rinsed under cold running water
8 medium tomatoes
1 tablespoon extra virgin olive oil
1 medium red onion, finely chopped
4 garlic cloves, minced
1 teaspoon chopped thyme
1 teaspoon ground coriander
1 medium red bell pepper, cut into ¼ inch dice
¾ cup fresh or frozen and thawed corn kernels
1 ½ ounces lightly salted dry roasted peanuts, coarsely chopped
¼ cup Pecorino Romano cheese
2 tablespoons orange juice
½ teaspoon salt
¼ teaspoon ground black pepper
Recipe and photo courtesy of The Peanut Institute [2].
Links
[1] https://oldwayspt.org/grain/quinoa
[2] http://peanutpower.org/tomatoes-stuffed-with-peanut-quinoa/