Quinoa Stuffed Tomatoes

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Quinoa Stuffed Tomatoes

 

4 tomatoes, large

salt to taste

4 - 6 green onions, minced

2 garlic cloves, minced

2 Tbsp. olive oil

2 Tbsp. parsley, chopped

2 Tbsp. capers, chopped

2 Tbsp. almonds, chopped

3 Tbsp. currants or raisins, chopped

2 cups quinoa, cooked

2 Tbsp. vegan parmesan (optional)

 

Slice tops off tomatoes. Remove pulp and seeds and discard. Salt

tomatoes lightly if desired and turn upside down to drain. Set aside.

Saute scallions and garlic in olive oil, then stir in parsley, capers,

almonds and currants or raisins. Add quinoa and combine thoroughly.

Stuff mixture into tomato shells and sprinkle with vegan parmesan

cheese. Bake 15 minutes at 350 F.