INGREDIENTS
- ¾ cup tri-color quinoa, rinsed under cold running water
- 8 medium tomatoes
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon chopped thyme
- 1 teaspoon ground coriander
- 1 medium red bell pepper, cut into ¼ inch dice
- ¾ cup fresh or frozen and thawed corn kernels
- 1 ½ ounces lightly salted dry roasted peanuts, coarsely chopped
- ¼ cup Pecorino Romano cheese
- 2 tablespoons orange juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
1. Cook the quinoa according to package directions. Transfer to a bowl and cool until ready to use.
2. Meanwhile, cut a thin slice off the tops of the tomatoes. Use a spoon to carefully scoop out the tomato pulp while leaving the shells intact. Discard the pulp and pat the inside of the tomatoes dry with a paper towel.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme and coriander. Cook, stirring occasionally, until starting to soften, 1-2 minutes. Add the bell pepper and corn. Cook until tender, 3-4 minutes. Add to the quinoa. Stir in the peanuts, cheese, orange juice, salt and pepper.
4. Spoon the mixture evenly into each tomato shell, mounding (but not patting down) as necessary.