Vegetarian recipe for Meatless Monday. Tomatoes became soft but not mushy, and quinoa stuffing had creamy taste.
4 medium tomatoes
1 cup low-sodium vegetable broth
1/2 cup quinoa, rinsed
1/2 cup onion, chopped
1/2 cup fresh or frozen corn kernels
1/4 teaspoon ground cumin
1 garlic clove, minced
salt and pepper
Bring broth and quinoa to a boil in a small saucepan. Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes.
Sauté onion in sprayed skilled on low heat until soften. Add couple tablespoon broth if needed.
Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl.
Spray baking dish with cooking spray. Place the tomatoes in the prepared dish.
Mix cooked quinoa, corn, cumin, garlic and season for taste with salt and pepper.
Spoon the quinoa mixture into the tomatoes. Place the reserved tomato slices atop the tomatoes. Bake about 20-25 minutes. Serve hot or at room temperature.