Warm Quinoa and Zucchini-stuffed Tomatoes
- ½ cup quinoa
- 2 tablespoons olive oil
- 1½ cups purified water or vegetable stock
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ medium onion, chopped
- 1 cup grated zucchini
- 2 tablespoons currants or raisins
- 1 tablespoon chopped fresh parsley or basil
- ½ teaspoon ground curry (or cumin)
- ¼ teaspoon paprika
- 2 tablespoons freshly squeezed lemon juice
- 6 medium tomatoes
- 2 teaspoons breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 350 °F.
- In a small saucepan, toss the quinoa in, add one tablespoon olive oil, stir, pour in the water, salt, black pepper and Italian seasoning, and bring to a boil.
- Cover and simmer over low heat for 20 minutes. Remove from the heat.
- Pour one tablespoon olive oil into a nonstick pan and sauté the chopped onions, zucchini, currants, parsley or basil, curry, paprika and lemon juice over medium heat for about 2 minutes.
- Scoop the quinoa into the sauté pan and mix thoroughly with a spoon until it is blended with the vegetables to make an aromatic stuffing. Remove from heat.
- Create a lid for each tomato by cutting a star shape around the stem about ¼-inch deep. Remove the top and set it aside.
- Scoop out the seeds of each tomato and some of the loose pulp, being careful to leave a strong wall of tomato all around.
- Spoon equal amounts of the stuffing into the cavities of each tomato, filling them up generously.
- Put the tomatoes in a small ceramic or glass baking dish and garnish with a sprinkle of bread crumbs and one teaspoon Parmesan cheese per tomato.
- Cover the baking dish with a glass lid or foil and bake for 25 minutes. Tomatoes should be firm and easy to transfer from the baking dish to the serving plates.
- Garnish by putting the star-shaped tomato lids back on top of each tomato.