Plum Tomatoes Stuffed with Quinoa, Corn and Goat Cheese

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Plum Tomatoes Stuffed with Quinoa, Corn and Goat Cheese2 c water, plus 2 T, divided
1/2 t kosher salt, plus a pinch, divided
1 c quinoa, rinsed well
3 T extra-virgin olive oil, divided
1 bunch scallions, including 2 inches of the greens, thinly sliced
2 jalapeños, finely diced, seeded if desired
1 clove garlic, finely chopped
1 t ground cumin
2 cups fresh corn kernels (from about 3 ears) or frozen, thawed
8 oz spinach leaves
1/2 c chopped fresh cilantro
8 oz goat cheese
Freshly ground pepper to taste
1/2 c white wine
25 plum tomatoes


  1. Bring 2 cups water to a boil in med saucepan. Stir in ½ t salt & quinoa. Reduce to a simmer, cover and cook until the grains are tender & reveal their spiraled germ, about 15 min.
  2. Preheat oven to 400
  3. Heat 1 T oil in a wide skillet over med heat. Add scallions & jalapenos; cook, stirring, until softened, about 2 min. Add garlic, cumin, corn, spinach & 2 T water & cook, stirring occasionally, until the spinach is wilted, about 1 minute. Add wine and cook for 2 more minutes. Transfer the vegetables to a large bowl. Add the quinoa, cilantro, & goat cheese. Combine with a spatula.
  4. Halve tomatoes, scoop out insides. Scoop in quinoa mix. Place in a baking dish, drizzle with extra-virgin olive oil, sprinkle with cilantro and broil for 15 minutes. Serve warm. Yum.

Source: Chow Stories "Chain Letters Aren’t Tasty Even when food is the subject, they still annoy" Comment from EWSflash Oct 26, 2007



ewestgate November 9, 2009