This was a little on the bland side for me, although I did leave out the onions as my husband doesn't like them. The tomatoes called for must be enormous, as I made just enough stuffing for 2 servings and still had half of it leftover; but this will give me a chance to tweak it with more herbs and some cheese. Even with a smaller serving it was quite filling, especially with cuke-avocado soup on the side. This is a good use for fresh tomatoes and leftover corn-on-the-cob, and with some tweaking I would make it again.
Baked Tomatoes with Quinoa, Corn, and Green Chiles
These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, pobalno chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.
More From Cooking Light
Total: 1 Hour, 20 Minutes
- Calories: 320
- Fat: 11.2g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 2g
- Protein: 13.4g
- Carbohydrate: 46.3g
- Fiber: 8.8g
- Cholesterol: 17mg
- Iron: 3.2mg
- Sodium: 550mg
- Calcium: 195mg
- 2 poblano chiles
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt, divided
- 3/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 6 large ripe tomatoes (about 4 pounds)
- 1 cup uncooked quinoa
- 1/4 cup water
- 4 ounces colby-Jack cheese, shredded (about 1 cup packed)
- 1. Preheat broiler to high.
- 2. Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; close tightly. Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl. Add corn and onion to pan; broil 10 minutes, stirring twice. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.
- 3. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
- 4. Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.
- 5. Preheat oven to 350°.
- 6. Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.
Only you will be able to view, print, and edit this note.Add Note