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.