One of my favorite summer recipes is Pomodori al Riso, a classic Roman dish of tomatoes stuffed with rice. (http://www.maiamingdesigns.com/single-post/2016/06/30/Pomodori-al-Riso-Roman-style-tomatoes)

But lately I am experimenting with quinoa…so I substituted the rice with quinoa. Sometimes simple adaptations of classic dishes turn out wonderfully, this one certainly did. I recommend you try making the tomatoes both ways. Since I used very large tomatoes and quinoa expands less than rice, I’ve adapted the quantities slightly from the rice version.

Rings s+p shakers by Maia Ming Designs and Dune plate from the Big Arrow-Maia Ming collection.

Tomatoes stuffed with Quinoa

6 ripe large sized tomatoes

1 cup quinoa

2 cloves minced garlic

2 tablespoons chopped basil

1/2 cup extra-virgin olive oil

salt and pepper (season generously)

Pre-heat the oven to 380° F (195° C)

Remove stems from the tomato tops and cut off the tops about 3/4″ from the top.

Save the tops and scoop out the inner tomato pulp.

Blend the tomato pulp with the garlic, basil, olive oil, salt and pepper.

Mix the quinoa in by hand.

Arrange the tomatoes in a baking dish and fill them with this mixture. It’s all right if some of it spills over. Put the lids back on the tomatoes and bake for about an hour. The tomatoes should be soft and a bit browned.

Remove from the oven and let cool to room temperature.

Serve as a vegetarian antipasto at room temperature, or warm as a side dish.

Rings s+p shakers by Maia Ming Designs and Dune plate from the Big Arrow-Maia Ming collection.

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