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1. combine the cooked quinoa with all of the chopped herbs, green onions, very finely chopped fennel, sea salt, pepper, and olive oil. finely chop up the tomato pulp that was set aside (from emptying the tomatoes earlier) and add to the mixture without too much of the juice.
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2. carefully fill the tomatoes with the mixture, put the lids on loosely, and drizzle lightly with olive oil. bake in a 350 degree oven for 30 minutes. ** you can also add 2 tbs of good quality parmesan cheese to the mixture you fill the tomatoes with for additional flavor**
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3. fresh QUINOA SALAD with fennel: after filling the tomatoes, you should have some mixture left over. add to this the lime juice, baby tomatoes, fennel greens, more chopped dill, and a dash of extra virgin olive oil. serve as a quinoa salad!
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1. cut the tops off the tomatoes, then carefully empty the insides with the help of a small paring knife and a small spoon (be careful not to pierce them). save the softer pulp and juices from the insides in a bowl. allow the empty tomatoes to drain, and keep their lids near them.
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2. in a heavy pot heat 1 tbsp olive oil, sautee the minced garlic and onions in the oil until softened and golden, then add and brown the beef with sea salt & pepper to taste. break up the beef pieces with a wooden spoon or spatula. chop up about 1/2 of the tomato pulp and add it with some of the juices to the browned beef and cook until the liquid is absorbed. turn off the heat, let the mixture cool slightly, then add all of the finely chopped herbs and mix well.
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3. add about 3 tbs of good quality bread crumbs and combine well. taste for salt, and adjust.
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4. with a spoon carefully fill the tomatoes with the mixture all the way to the top and cover loosely with their lids. place tomatoes tightly in a baking dish , drizzle lightly with olive oil, and bake in a 350 degree oven for about 40-45 minutes-up to an hour.
