3 tbsp olive oil
2 tbsp butter
1 garlic clove grated
1 ¾ c chicken stock
1 bunch Kale (or spinach or swiss chard)
½ cup Panko breadcrumbs
¼ cup grated Parmigiano-Reggiano
¾ cup cubed Mozzarella cheese (any melting cheese you like)
½ cup shredded cheese (same as you used for cubed)
2 large tomatoes
Rinse quinoa thoroughly with water. Set aside. Cut washed Kale (or swiss chard) into large pieces. Blanch in a pan of boiling water for about 5 minutes. If you are using spinach there is no need to blanch. 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 4 minutes. Add the kale 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. Cool slightly.
Cut the tops off the tomatoes and save them. Scoop out the middles into a strainer over a bowl. Save the juices. Take as much of the tomato meat as you can out of the strainer without the seeds. Cut it into small pieces and put it in a separate bowl. Add the quinoa from the pan, the panko, Parmigiano-Reggiano, and cubed cheese to the bowl of tomato. Stir until mixed.