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Quinoa Salad-Filled Tomatoes

Quintessential Quinoa

Qunioa (KEEN-wah), an ancient grain is indeed a whole grain. Eating at least 3 servings of whole grain daily may help reduce blood cholesterol.

Did You Know?

When cooked, quinoa expands to 4 times its volume. Quinoa is lighter than rice, but it can be used in place of rice in both sweet and savory recipes.

Success

To remove quinoa's bitter-tasting natural coating, rinse it thoroughly with cold water.

How-To

If large tomatoes are used, cut them in half and scoop out the pulp. Use half of a tomato for each serving.

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Get more protein than any other grain with rice-like quinoa. What a way to fill vine-ripened tomatoes! From eatbetteramerica.

Prep Time:40 min

Start to Finish:40 min

makes:5 servings

Dressing
2	tablespoons white wine vinegar
2	tablespoons olive or vegetable oil
2	tablespoons chopped fresh chives
1	tablespoon chopped fresh basil
1/4	teaspoon salt
1/8	teaspoon pepper
1	clove garlic, minced
Salad
3/4	cup uncooked quinoa
5	medium tomatoes
1/2	medium cucumber, chopped
1/4	cup chopped red onion
	Leaf lettuce leaves

1.	In small nonmetal bowl, mix all dressing ingredients until well blended. Refrigerate.
2.	Rinse quinoa with cold water; drain well. In 2-quart saucepan, heat quinoa and 1 1/2 cups water to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Place in large bowl.
3.	Meanwhile, cut about 1/2-inch slice off top of each tomato. With grapefruit spoon or teaspoon, carefully hollow out each tomato, leaving shell of outer flesh intact. Chop tomato pulp; drain shells well.
4.	To cooled quinoa, add chopped tomato pulp, cucumber, onion and dressing; mix well.
5.	To serve, line serving plates with lettuce. Place tomato shells on lettuce. Spoon salad mixture into shells. If desired, garnish with fresh basil or chives.
High Altitude (3500-6500 ft): In step 2, simmer covered 15 to 18 minutes.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 6g); Protein 5g Percent Daily Value*: Vitamin A 25%; Vitamin C 30%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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