Serves: 4 (2 tomatoes per person)
- 1 cup quinoa
- 2 cups vegetable broth
- 8 pearl onions
- 8 medium-size ripe tomatoes
- 1/3 cup pumpkin seeds
- 3 tablespoons olive oil
- ½ red pepper, seedless and deveined, cut in cubes
- 1 garlic clove, crushed
- 1 tablespoon capers
- 2 tablespoons golden raisins
- 1 tablespoon chopped cilantro
- Salt to taste
Preheat oven to 350 ºF.
- Using a colander, rinse quinoa in cold water until water comes out clear. In a medium-size pan, salt to taste and cook the quinoa with vegetable broth at medium heat for approximately 20 minutes or until liquid evaporates.
- Boil pearl onions for one minute. Remove, drain and blanch by placing them in ice-cold water. Peel the onions and cut them into fourths, lengthwise. Set aside.
- With a sharp knife, remove the tops from the tomatoes and set aside. Using a small spoon, remove the pulp without damaging the exterior of the tomatoes. Strain the pulp and reserve to juice.
- Brown the pumpkin seeds in a pan at low heat for approximately 2–3 minutes. Set aside.
- In a large frying pan, heat 2 tablespoons of olive oil, and brown the pearl onions at medium heat for 2 minutes. Add pepper, garlic, capers, raisins and the tomatoes’ juice, and cook uncovered for 2 additional minutes. Add salt and pepper to taste.
- Place tomatoes in a slightly greased tray and drizzle oil over tomatoes.
- Stuff tomatoes and top them with previously removed tomato caps. Place in oven for about 15 minutes, until tomatoes are cooked.
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