With the weather hovering around the teens for so long, we have been longing for something to remind us of summer. We have a great garden in the summer full of veggies and tomatoes are very abundant. All summer long we try to come up with new tomato recipes. This recipe is one of my favorites. It reminds me of cooking in the kitchen with the door open smelling the fresh warm air. Quinoa is one of those things that if you don’t try it, you will never know how much you like it. It is nutty, filling, healthy and very satisfying. If you try it and really dislike the quinoa, you can always substitute rice but I am pretty sure, you are going to think it is Mangialicious!!
Pre-heat oven to 350°
Ingredients:
1 cup Red or Rainbow Quinoa
2 tbsp olive oil
1 tbsp butter
1 garlic clove grated
2 cups chicken stock
1 bunch Kale (or spinach or swiss chard)
½ cup Panko breadcrumbs
¼ cup grated Parmigiano-Reggiano
½ cup shredded cheese, mozzarella or fontina
4 large tomatoes or 6 small tomatoes
Rinse quinoa thoroughly with water. Set aside. Wash your green of choice, kale, spinach or red swiss chard and cut into large pieces. I used red swiss chard. Drain and set aside. In large skillet place butter and olive oil. Heat until butter is melted then add the garlic. Sauté for about 1 minute then add the quinoa to the skillet. Toast lightly about 3 minutes. Add the greens to the skillet and the chicken stock. You can also use vegetable stock or water if you prefer. Bring to boil then cover and let simmer 15 minutes. The quinoa will be sprouted. Let it cool slightly.
Cut the tops off the tomatoes and save them, you are going to use them to set the tomato atop so it does not sit directly on the bottom of the pan. Run a small paring knife around the inside of the tomato and then scoop out the middles into a strainer over a bowl. Save the juices in the bowl Take as much of the tomato meat as you can out of the strainer without the seeds and cut it into small pieces. Add it to the pan of quinoa. Then add the panko and Parmigiano-Reggiano. Stir until mixed.
Ingredients:
1 cup Red or Rainbow Quinoa
2 tbsp olive oil
1 tbsp butter
1 garlic clove grated
2 cups chicken stock
1 bunch Kale (or spinach or swiss chard)
½ cup Panko breadcrumbs
¼ cup grated Parmigiano-Reggiano
½ cup shredded cheese, mozzarella or fontina
4 large tomatoes or 6 small tomatoes
Rinse quinoa thoroughly with water. Set aside. Wash your green of choice, kale, spinach or red swiss chard and cut into large pieces. I used red swiss chard. Drain and set aside. In large skillet place butter and olive oil. Heat until butter is melted then add the garlic. Sauté for about 1 minute then add the quinoa to the skillet. Toast lightly about 3 minutes. Add the greens to the skillet and the chicken stock. You can also use vegetable stock or water if you prefer. Bring to boil then cover and let simmer 15 minutes. The quinoa will be sprouted. Let it cool slightly.
Cut the tops off the tomatoes and save them, you are going to use them to set the tomato atop so it does not sit directly on the bottom of the pan. Run a small paring knife around the inside of the tomato and then scoop out the middles into a strainer over a bowl. Save the juices in the bowl Take as much of the tomato meat as you can out of the strainer without the seeds and cut it into small pieces. Add it to the pan of quinoa. Then add the panko and Parmigiano-Reggiano. Stir until mixed.
Oil the bottom of a baking dish, place the tops that you cut off the tomatoes on the bottom to set your tomatoes on. Take each tomato and fill it with the mixture, make sure it is heaping. Place the tomato on the tomato top so that it does not sit flat on the bottom of the dish. Pour the tomato juice over the tomatoes.
Bake in 350° oven covered for 20 – 25 minutes. Remove from oven and top with shredded cheese. Return to oven just until cheese has melted. Serve by itself as a lite bite or with a chicken breast or pork cutlet for a dinner.
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Updated 11/05/2018
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