- 2 cups cooked red quinoa
- 3 golden beets
- 1/2 cup cran raisins
- 1/2 cup pepitas
- 1/2 cup diced feta cheese
- 1/4 cup shredded carrots
- 1/2 cup fresh parsley
- juice of half a fresh lemon
- 4 tablespoons extra virgin olive oil
- 8 heirloom tomatoes
The stuffing for this tomato can double as a room temperature side dish or a complete meal.
We actually made this recipe for a plated luncheon we did last week and a gentleman came up to me to compliment us for having prepared a delicious and thoughtful vegetarian dish. Awwww.
As you can see, I did have the stuffing for lunch that day. When you’re catering, you rarely get to have the meal as its presented. I like to call it the equivalent to the manicurist with no manicure. Oh well.
This is delicious nonetheless. If you want to make it vegan, omit the cheese.
Begin by bringing a pot of water to a boil. Leave room for your beets. Remove stems from beets. Reserve if you have a juicer, they’re full of nutrients. Boil beets for 20 minutes or until fork tender. Run under cold water and slide skins off the beets. Set aside.
Rinse quinoa and cook according to package directions, about 15 minutes or until you see the seeds sprout. set aside
Slice off top of tomato and hull, reserve insides for soups or stews. Leave a thick enough wall to support the stuffing.
chop beets and feta cheese.
Mix cranraisins, pepitas (pumpkin seeds), beets, feta, quinoa, shaved carrots, chopped parsley, fresh lemon, olive oil and salt and pepper to taste. Stuff into tomatoes.
We served the tomato on a bed of braised kale and roasted fall veg, but it’s a great meal all on its own.
Don’t hesitate to get creative by using a variety of colored heirloom tomatoes and different colored quinoas for visual appeal.
This is a super quick recipe sure to please everyone.