Quinoa Stuffed Heirloom Tomatoes With Romesco Recipes
QUINOA STUFFED TOMATOES
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the quinoa, olives, cilantro, jalapenos and chile de arbol.
- In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
- Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving.
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE
Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.
Provided by Amber411
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h1m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
- Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
- Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
- Mix kasha and eggs together in a bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
- Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
- Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
- Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g
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