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
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.
Recipe and photo courtesy of The Peanut Institute.
Saturated Fat: 3g
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