Quinoa is a whole grain which is a good source of protein, iron and fiber. You can make variety of dishes with quinoa. This recipe consists of tomatoes stuffed with kale, tofu, corn, olive and spices then baked in a oven. This recipe easy to make and has an amazing taste.
Ingredients
- 1/2 cup Quinoa this is available in sprouts/food market
- 1/2 bunch Kale leaves only leaves
- 1 cup Tofu chopped
- 1/3 cup Olive chopped
- 1/3 cup Cherry tomatoes chopped
- 1/2 cup fresh corn or grilled corn
- 1/4 cup Ricotta cheese optional
- 2 tbsp Olive oil
- 1-1/2 tbsp Garlic fine chopped
- 1-1/2 tsp Coriander & cumin powder
- 1/4 tsp Gram masala
- 1/4 tsp Crushed red chili flakes
- Salt to taste
- 6 small size Raw tomatoes
Instructions
- Clean the kale leaves with running water (We only have to use leave not the stem). Boil 4 cups of water in a pot, add 1/2 tsp salt and 1 tbsp lemon juice. Once it start boiling, blanch the kale leaves one by one for 30 sec, so that the bitterness goes away. Remove the leaves from the hot water, drain it and add some ice cubs in it immediately. Once leaves gets cool, squeeze water out from the leave and chop it very fine.
- Dry roast quinoa until it becomes aromatic and begins to crackle. Remove from the heat and wash it nicely with running water. Soak it in to the water for 15 minutes. Keep it a side.
- Heat oil in a pot. Add garlic, saute till slightly golden color. Add corn and little salt and cook for 3-4 minutes.
- Add Kale leaves (if you would like to retain green color, add this as the last step after cooking the filling and just mix it) tofu, olive and cherry tomatoes in to it and saute for 2 minutes at medium heat.
- Add coriander-cumin powder, chili flakes, garam masala, and salt to taste. Saute for one to two minutes. Add ricotta cheese in to it, mix it well.
- Add soaked quinoa with 1-1/2 cup water, cover it and let it cook at medium heat for 15 minutes until quinoa cooked well and the water has been soaked. Once it done, turn off the heat and let it cool with lid.
- Cut the top of the tomatoes, scoop the seeds from the tomatoes.( don't throw the tomato seeds and juice, store it in a fridge. it can be use for the any other curry) Fill the quinoa mixture and keep it aside.
- Preheat the oven at 450 degree F at broil mode. Line the baking tray with aluminium foil. Grease some oil on top of the tray. Place the stuffed tomatoes on it and broil it for 15-17 minutes. Broil until the top gets brown.
- Quinoa tofu kale stuffed tomato is ready to be served.
- If you don't like stuffed tomato, just serve like that. Tastes awesome.
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Awesome. .very creative