Recipe: Roasted Tomatoes stuffed with Quinoa Pilaf

So, Sharon and I just enjoyed the most wonderful meal; so wonderful that I am compelled to share it with those who are culinary-inclined.  We've had about 2 cups of this most interesting grain called quinoa in a jar in our cabinet forever, and have been too lazy to figure or plan out a recipe for it until recently; we've found it in a number of the books we are reading on food recently and it garnered enough of my attention that I decided to give it a go tonight - cooking was done by the time she got home.  [Points for Bryan.]  Quinoa can be found in bulk at your local whole/natural food store in bulk (locally, I'll plug Mustard Seed Market).  Additionally, you can find it boxed as you might find other packaged foods such as rice pilaf or couscous.

First things first . . . this recipe was inspired by Quinoa Corporation's "Inca Red" Quinoa.  I saw a recipe on the rear of their Inca Red Quinoa box and didn't remember it fully because I was in the store, so the measurements specified below are estimated (except the Quinoa part).  Use your own discretion tuned to your tastes to alter this recipe.

[EDIT: Crap I just found their recipe online so I'll copy it and change it to suit how I made the dish, with all credit due them, naturally.  I'll surely be making this wonderful vegan dish again so I might as well try to remember how I liked it most.]

The recipe took far more time to blog than it did to make.  Probably took me 25 minutes - in and out.

QUINOA PILAF IN ROASTED TOMATO
1/4 cup carrot, diced                            
1/4 cup green onion, diced
1/8 cup celery,  diced
1-2 sections of roasted red pepper (oil-soaked)
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 tablespoons Bragg's liquid aminos or tamari (healthy alternatives to soy sauce)
1 tsp oregano (or italian seasoning of choice)
2 cloves garlic, minced
1 cup almonds, sliced (optional)
1 cup quinoa, cooked
4 [large] roasted Tomatoes (you'll be doing the roasting)
Sea salt or other favorite seasoning(s)
Garnish of choice (Parsley or Basil)

Preheat oven to 450°.

Roasting the tomatoes (start these at the same time you start the quinoa and they'll be done at the same time): Use a small sharp knife to cut into the center and scoop out some (most) of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt or other favorite salted-spice mix. Bake for about 15 minutes or until the skin is slightly soft.

Cook quinoa in 1 1/2 cups of water for about 15 minutes until water is absorbed. (You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.) Optionally, replace water with equal amount of vegetable broth for a more complex flavor.

Sauté chopped vegetables and garlic in olive oil in a large skillet until clear, yet crisp (I slightly browned them); stir in oregano. [Don't be afraid to use the veggies here, because I was really reserved about it--nothing was measured--and found that they were easily lost in the quinoa. Amounts above adjusted for this mistake.]

Add cooked, hot quinoa to sautéed vegetables in the skillet, mixing well. When grain is thoroughly heated and [may be] sticking slightly to the pan, add red wine vineger and Bragg's/Tamari, stir (I'll estimate that I used about 2 tablespoons of red wine vinegar, and about double that of Bragg's). Add salt to taste.  Add almonds, if chosen, and mix (I didn't use any). Cover for a few minutes.  Use this mixture to fill the roasted tomatoes.

Top with garnish. Serves 4-6 (depending on the number of tomatoes you use).

Oh, as for the tomato innards . . . don't throw them out (waste not, want not).  I diced them up and drizzled them with balsamic vinegar and olive oil, and topped with . . . say asiago or romano cheese . . . and salt and cracked/crushed pepper.  Made for a perfect accompaniment.

We're both quite full.  I don't even feel the need to graze, which normally happens after I eat . . . well just about anything.  Most of my meals, I kinda feel like, just get me started.  I hope it's not like eating an Asian - where you'll just end up hungry again in a half an hour.  But it feels heavy enough (almost like a bowl of pasta in my gut) to where I don't think that will be the case.

Sorry, but it was gone too fast for me to take pictures. :(  But trust me, it was pretty to look at.  Plus I'm just too lazy to upload them ... otherwise I'd have a lot more posts.