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