|3/4|| cup tri-color quinoa, rinsed under
cold running water
|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
|3/4|| cup fresh or frozen and thawed corn
|1 1/2|| ounces lightly salted dry roasted
peanuts, coarsely chopped
|1/4||cup grated Pecorino Romano cheese|
|2||tablespoons orange juice|
|1/4||teaspoon ground black pepper|
- Cook the quinoa according to package direction; transfer to a bowl and cool until ready to use.
- 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 paper towel.
- Heat the oil in a large nonstick skillet over medium-high. 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 crisp-tender, 3-4 minutes. Add to the quinoa; stir in the peanuts, cheese, orange juice, salt and pepper.
- Spoon the mixture evenly into each tomato shell, mounding (but not patting down) as necessary.
This protein-packed meatless entrée is perfect (and impressive looking!) for a lunch or on a buffet. The salad is also terrific in hollowed out cucumber or zucchini, served on lettuce leaves, or served on it’s own in a bowl.
Nutrition per serving
Calories: 409 , Protein: 17g, Carbohydrates: 56g, Fiber: 11g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 4mg,