Baked Tomatoes With Quinoa, Corn And Green Chilies

1. 1

   Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.

2. 2

   Cut tops off tomatoes, set aside.

3. 3

   Carefully scoop out tomato pulp leaving shells intact.

4. 4

   Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.

5. 5

   Reserve 1/1/4 cups liquid and discard remaining liquid.

6. 6

   Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.

7. 7

   Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.

8. 8

   Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.

9. 9

   Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

10. 10

    Add quinoa mixture to corn, onion and green chilies mixture Toss well.

11. 11

    Pre-heat oven to 350 degrees.

12. 12

    Spoon about 3/4 cup corn mixture into each tomato.

13. 13

    Divide cheese evenly among tomatoes.

14. 14

    Place tomatoes (and tops if desired) on a jelly roll pan.

15. 15

    Bake at 350 for 15 minutes.

16. 16

    Remove from oven and pre-heat broiler.

17. 17

    Broil tomatoes 1 1/2 minutes or until cheese melts.

18. 18

    Placae tomato tops on and serve.

* Per serving · 4 servings · Values may vary.