Rhubarb & Thyme Quinoa Stuffed Heirloom Tomatoes

Rhubarb & Thyme Quinoa Stuffed Heirloom Tomatoes

Yield: 4 servings

Ingredients:

Preparation:

1. Set a medium pot to low heat and pour in olive oil.
2. Add the minced onion and sweat for about 1 min., add garlic and cook for 1 minute more or until the garlic releases its aroma. Do not let the garlic brown.
3. Add the quinoa to the pot and stir to coat the quinoa with the oil and distribute the onion and garlic.
4. Pour the chicken stock into the pot and bring to a very low simmer. Season the chicken stock with salt and pepper to taste. Cover and let cook undisturbed for 20 to 25 min or until the grains are tender and appear to have released a “tail”.
5. Preheat oven to 375F.
6. While the quinoa is cooking, set a small sauté pan to medium heat, add 1 tbsp. of butter and pour in rhubarb. Cook until the rhubarb is soft, about 2 min.
7. When the quinoa is tender, remove from heat and let sit covered for 5 min. Fork the quinoa and stir in the cooked rhubarb, and chopped thyme.
8. Slice the tops off the heirloom tomatoes and reserve. Scoop out about ¾ of the pulp and fill with cooked quinoa.
9. Place tomatoes on a baking dish and bake for about 15 min. or until tomatoes are soft and quinoa is golden brown.  Serve.

Chef’s Notes:

You can use regular tomatoes as well.

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