Quinoa-Stuffed Roma Tomatoes
½ cup uncooked quinoa
1 cup water
2 tablespoons olive oil, divided
1 red bell pepper, chopped
1/3 cup chopped green onion
1/8 teaspoon black pepper
1/8 teaspoon dried thyme
3 tablespoons egg whites
8 plum or Roma tomatoes, halved lengthwise, seeded, hollowed out
- Preheat oven to 325 degrees. Place quinoa in fine-mesh strainer; rinse well. Bring water to a boil in small saucepan. Stir in quinoa. Cover; reduce heat to low. Simmer 12-14 minutes or until quinoa is tender and water is absorbed.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add bell pepper; cook and stir 7-10 minutes or until tender. Stir in quinoa, green onion, pepper and thyme. Add remaining oil and stir into mixture. Stir in the egg whites. Remove from heat.
- Arrange tomato halves in baking dish. Fill with quinoa mixture, using a small scoop. Pat down the top gently to keep the quinoa mixture in the tomato half.
- Bake for 15-20 minutes, or until tomatoes are tender.
- Makes 8 servings.