Thursday, 10 April 2014

Quinoa & Ricotta Stuffed Tomatoes

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at

  • 8 – 10 medium to large 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
  1. 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.
  2. Remove the seeds and chop remaining pulp. Combine pulp with ricotta, cooked quinoa, corn, carrots, red onion, chives, garlic, hot sauce and salt.
  3. 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.
  4. Divide filling between tomatoes and sprinkle with Parmesan cheese. Cook for 10 to 12 minutes. Serve warm.
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