Thursday, August 22, 2013

Quinoa and Blue Cheese Stuffed Tomatoes

I had some extra blue cheese and tomato from my Blue Cheese Stuffed Burgers, and my friend Amy gave me some fresh basil from her garden (thanks Amy!) so this recipe worked perfectly with these extras. Easy, delicious, and SO filling! Also a great gluten-free option.

  • 2 ripe large tomatoes
  • 1/2 c. uncooked quinoa
  • 1 c. water (or chicken broth or vegetable broth)
  • 1/4 c. blue cheese
  • 2 tbsp. fresh basil
  • 2 tbsp. fresh parsley
  • 1/4 c. Parmesan cheese
  • 1 tbsp. Italian breadcrumbs
  • Salt and pepper
Nothing better than fresh!
  1. Set oven to 350 degrees
  2. Combine quinoa and water (or broth), add to stove on high. When liquid starts to boil, turn heat to low and cover. Cook until all liquid is absorbed, about 15 minutes
  3. While quinoa is cooking, cut tops off of tomatoes and clean out inside so all seeds are removed
  4. Grease baking dish and place tomatoes inside
  5. Combine blue cheese, basil, parsley, cooked quinoa, and salt and pepper
  6. Scoop into the tomatoes
  7. Bake for 15-20 minutes
  8. Sprinkle Parmesan and breadcrumbs on top of tomatoes
  9. Bake another 5 minutes



Original recipe here

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