Tomatoes with Quinoa, Corn & Chiles

Tomatoes with Quinoa, Corn, and Green ChilesI do declare* that quinoa is my favorite grain.  Sure, we eat rice or barley or farro also, but the nutty crunchy taste of quinoa just works for me.  My latest foray into using it was with a nice recipe I found that took fresh tomatoes (plentiful this time of year) and stuffed then with quinoa, fresh corn and roasted chiles.  This was drizzled with fresh lime juice and then topped with shredded cheese and baked.

The recipe itself took some time – first to roast the chiles, then to scoop out and drain the tomatoes, then to cook the quinoa and finally to bake it all together.  In the end it was worth it, but if making again I might skip the first part and use either canned green chiles or for a hotter alternative use chipotle peppers in Adobo Sauce.  The key to this was scooping out and draining the tomatoes as this resulted in a tender shell for the quinoa and corn once it was baked.

Recipe:  Baked Tomatoes with Quinoa, Corn, and Green Chiles

* Bonus points if you know the TV show reference I’m making here.   It helps if you read this with a bad Southern accent.

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2 thoughts on “Tomatoes with Quinoa, Corn & Chiles

  1. Dave

    “I do declare” was Grandmaw’s line in “The Beverly Hillbillies” although I never heard her or Uncle Jed mention quinoa. They did drink a lot of tea, but not Texas tea which came up from the ground as a bubblin’ crude. Oil, that is.

    Reply
    1. Bob Post author

      Dave — you went old school on me with that quote. The reference I was thinking of was from an episode of ‘The Office’ when they play a murder mystery game, but I’ll take your word for it that Granny used to say it on ‘The Beverly Hillbillies’ also.

      Reply

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