Quinoa Stuffedtomatoes

Name: Quinoa Stuffedtomatoes
Ingredients: 1/8 cup quinoa, rinsed; 1/3 cup reduced-sodium vegetable broth; 2 medium-to-large sized tomatoes (about 12/3 pounds); 1 1/2 Tbsp Parmigiano-Reggiano cheese, grated; 1 Tbsp fresh basil, finely chopped; 1 Tbsp fresh parsley, chopped; 1 tsp extra virgin olive oil

7 ingredients

1 steps

Ingredients

1/8 cup quinoa, rinsed
1/3 cup reduced-sodium vegetable broth
2 medium-to-large sized tomatoes (about 12/3 pounds)
1 1/2 Tbsp Parmigiano-Reggiano cheese, grated
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, chopped
1 tsp extra virgin olive oil

Directions

1

["Preheat oven to 400 degrees.", "Combine the quinoa and broth in a small saucepan. Bring to a boil over medium-high heat and stir. Reduce to a simmer, cover and cook for 10-15, or until broth has been absorbed and the quinoa is fluffy.", "Meanwhile, slice the top off the tomatoes (about 1/2-inch thick). Cut around the stems, discard stems and dice the remaining tomato tops. Set aside in a medium-size bowl. Use a spoon to scoop out the pulp and seeds from the tomatoes, discard. Place the tomatoes in an 8\"x 8\"" baking dish. Season with salt and pepper.""