I have been wanting to cook with quinoa for some time now. I have a friend who told me she makes stuffed acorn squash with it and since it is July, I thought I’d try something a little more summery. This recipe could easily be adapted to another vegetable or fruit since as my kids like to remind me “tomatoes are a fruit”. I served these on the side of a caesar salad and though I fully expected my honey to say they weren’t filling enough or he wasn’t crazy about the texture, he loved them and asked when I could make this again. The non-tomato eating kids wouldn’t go near it of course though my six year old attempted to eat one. How did I end up with three kids who don’t like tomatoes? Next time maybe I’ll do a summer squash stuffed with the quinoa and they’ll be more inclined to eat it.
If you’ve never cooked with quinoa it is what is known as a pseudocereal rather than a true cereal or grain and what you are eating is the seeds harvested from the plant. There is both a red version (which I used in this recipe) and white version. Both are the same except for the color. Quinoa has gained alot of popularity recently as it is high in dietary fiber and calcium as well as a good source of complete protein.
Now check out the recipe for Crock-Pot Quinoa Stuffed Tomatoes!
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