Today I did stuffed tomatoes, particularly because I had two large ones that sat flush on their bottoms. And also note that you could serve two with this recipe but I ended up eating both tomatoes…
2 Large tomatoes or zucchini
1 c cooked quinoa
1 c kale, rinsed and ribs removed, chiffonaded
3 spring onions, chopped
1 c mushrooms, sliced thin
Salt & pepper to taste
Balsamic vinegar for plating
Heat 2 tablespoons of oil in a large pan over medium heat.
Add mushrooms and onions.
Let cook for a few minutes while you preheat your oven to 450 and scoop out the insides of your tomatoes or squash.
Add kale to your pan and season lightly with salt and pepper.
Cook until kale is wilted and mushrooms are browned.
Add quinoa just to warm it.
Take off the heat and mix thoroughly.
Stuff your mixture into your tomatoes.
Bake at 450 for 5 minutes and then turn heat down to 350 and bake for another 5.
You’ll want the tomato skin to look slightly wrinkled and soft but still retain its shape.
Remove tomatoes and drizzle them with balsamic and fresh thyme.
I also ate these with a dollop of yesterday’s cashew cream.
Don’t leave out the balsamic! The acidity is needed here.