These gluten free quinoa stuffed tomatoes look good, taste good and only take a few minutes to make.
Please excuse the unique markings on some of these tomatoes, this is from when it was dry for days and then it rained so much the tops split.
You start by slicing off the tops of the tomatoes.
Yeah, not so pretty.
Anyway, scoop out the insides
of all the tomatoes and set aside.
This is a great recipe for using up cooked left overs.
In a bowl, add quinoa,
beans, they were supposed to be black beans but when they came out of the can they look brown to me. But it doesn’t really matter.
Then add cooked sausage with kale and onions.
Wait, almost forgot the cheese! Add cheese.
And salt and pepper to taste. and mix all together.
Place tomatoes in a pan
and spoon the filling into them.
Leaving a little room for more cheese and parsley.
Top with chopped parsley
and more cheese.
and maybe a little more parsley and a little more cheese.
Then bake at 350 for 15 minutes or so or until the cheese is melted and starts to turn brown.
Then see if it’s any good.
Just one more bite.
Quinoa Stuffed Tomatoes
- 10- 12 tomatoes
- 1 cup cooked quinoa
- 1 cup cooked and drained corn
- 1 cup cooked beans, any beans you like really
- 1 cup cooked sausage, kale and onion
- 1 cup cheese divided
- 1 teaspoon cumin
- salt and pepper to taste
- chopped parsley
Slice tops off tomatoes and remove insides.
In a bowl add quinoa, corn, beans sausage mixture and about 1/2 cup of cheese. Season with cumin, salt and pepper to taste and mix all together. Spoon into filling tomatoes top with parsley and cheese. Bake at 350 for 15 minutes or until cheese is melted and starting to brown.
Best served warm but cold isn’t bad either.