These Quinoa & Ricotta Stuffed Tomatoes make a great healthy appetizer or side dish. Gluten Free, Vegetarian, Vegan Option
You guys will not believe what I've done.
About three weeks ago, my knee started hurting badly. It was bad enough to make me whine to the hubs but not so bad that I though anything serious was wrong. I don't take OTC medications (especially when nursing) as I am a big believer in natural remedies. So I took a Epsom and Magnesium Flake bath and assumed it would be better in the morning.
It wasn't, and it continued to get worse daily for the next week, until the point I was forced to spend the weekend on the couch watching golf with the hubby. I could barely walk and carrying Skye around was out of the question. Getting out of bed or off the couch brought tears to my eyes.
I was not a happy camper.
It started to get better slowly but surely and I was elated. I ordered a Fitbit Activity Tracker and 10-Minute Trainer because I've got way more baby weight to get off than I'd like. (Pregnancy + over 40 = Not Pretty!) I started cooking for the family and thinking about work again.
I have a new (mostly) food site I had planned to launch around the time I found out I was pregnant with Skye and it is a project I really want to do for myself. (There is so much more to cooking than just quinoa! Shocking, I know...)
Between working on my 3rd cookbook, working on my next ebook (Casseroles & Freezer Meals!), this website, homeschooling and a new baby I was at a loss as to how to get everything done, much less add on another project. Since I prefer to do all the child care myself as I refuse to miss the precious baby moments, we decided that we would get someone to come help out around the house a few days a week so that when Skye naps I could be productive instead of doing housework. Since I am not a great housekeeper this is a solution that I am quite enthusiastic about.
I was so excited that I spent the first day in the kitchen testing numerous recipes and getting a couple more prepped. At first, I was feeling like wonder woman.
Somehow in the process, I blew my knee out again. Only this time it is worse than before. I just had the joy of having a conversation that went something like "You can rest now or you can rest after surgery, but either way you are going to have to get off your feet and let your knee heal." And by off my feet we are talking hubby is having to do everything and I'm stuck either rolling around in my computer chair, in bed or on the couch.
I am so not good at being still. I share this not so you will feel sorry for me. Oh, no. It is most definitely the family you should feel sorry for.
Luckily, I have a whole days worth of cooking to get us through the next few days. Starting with these tomatoes.
These quinoa stuffed tomatoes are a yummy appetizer or side dish, and I can attest to the fact that they heat up quite well as leftovers. If you want to make them vegan, just use cashew (or tofu) ricotta and a vegan Parmesan substitute. You can make either or buy them if you are short on time. (You can get Vegan Parmesan Cheese at Amazon if you can't find it locally.
I'm off to ice my knee and read cooking magazines!
Quinoa & Ricotta Stuffed Tomatoes
- 8 medium tomatoes
- 1 cup ricotta cheese or cashew ricotta
- 1 cup cooked quinoa
- 1 cup frozen corn thawed
- ½ cup shredded carrots
- ½ cup red onion chopped
- ¼ cup fresh chives chopped
- 2 cloves garlic minced
- 1 tablespoon hot sauce
- ½ teaspoon sea salt
- 2 tablespoons Parmesan cheese or vegan Parmesan
- Preheat oven to 500 degrees. Slice the tops off your tomatoes and scoop the pulp out of the centers. Sprinkle the insides of the tomatoes well with salt and turn cut side down on a paper towel.
- Remove the seeds and chop remaining pulp. Combine pulp with ricotta, cooked quinoa, corn, carrots, red onion, chives, garlic, hot sauce and salt.
- Place tomatoes cut side up on a baking sheet. Roast for 7 to 8 minutes. Remove from oven and allow to cool slightly. Lower heat to 350 degrees.
- Divide filling between tomatoes and sprinkle with Parmesan cheese. Cook for 10 to 12 minutes. Serve warm.