When you write a food blog, it is very important to be strategic about your posts. You want to be consistent for your readers…but not post too often, lest they get sick of you. There are certain times of day that you want to publish, thereby generating higher traffic, and you always want to make sure you cover a variety of recipes and topics so you can rest assured you’ve got the proverbial “something for everyone”.
Tonight, I’m going to break all those rules. Why? Because on Day 11 of “No Buying Groceries-gate 2012” I had a deliciously, fun dinner, and thanks to my new camera, a finally legitimate picture (or three) to back it up!
Before I share the recipe for these perfect bites of summer, can I just say how stinking fun it was to read all your comments?? I must admit I was a little nervous letting you all in to the neurosis that is my psyche, but to hear that there are other folks out there that have similar feelings about foods, and budgets, and some weird Boxcar Children like enjoyment from using up the dredges of their refrigerator, honestly makes me feel better. We are a funny bunch, we foodies and writers, but at least we’re in good company. And with that, I proudly present to you…
Baked Tomatoes Stuffed with Curried Quinoa
These are a spectacular vegan side or main, yet are hearty and flavorful enough to satisfy the most voracious of carnivores. They can be easily made ahead, and are a lovely addition to a dinner of grilled fish and salad.
Serves 2 + leftover quinoa
- 2 tablespoons olive oil + drizzle
- 1/2 onion, diced
- 1 cup quinoa
- 2 cups chicken broth or vegetable broth
- 2 tablespoons curry powder (less if you don’t want it to have any kick)
- 4 medium tomatoes
- Kosher Salt
- Heat 2 TB oil in a large sauce pan over medium heat. Add onion and cook, stirring until slightly softened, about 4 minutes. Add quinoa and cook and stir until lightly toasted, about 5 minutes.
- Remove from heat and allow to cool slightly. Then, pour broth into the pan, return to heat, and bring to a boil. Reduce heat, add curry, and stir well to combine; cover and simmer until tender, about 25 minutes.
- Meanwhile, preheat oven to 375.
- Cut the tops off of four medium tomatoes. Using a grapefruit spoon, scoop out all the flesh and seeds.
- Sprinkle salt in cavity of tomato, and put upside down on paper towel to absorb moisture.
- Once the quinoa is done, stuff tomatoes with quinoa, drizzle with olive oil, and put in a bread pan.
- Bake until tomatoes are softened and top of quinoa is slightly toasted, about 15 minutes.
- Serve immediately.