Conscious Food Choices

For the love of delicious healthy food…

Pesto-Quinoa Stuffed Tomatoes with Roasted Portabellos

This is the recipe that made me like quinoa, maybe even love it: fluffy quinoa with asparagus drenched in basil pesto, good enough right there… but then served with fresh ripe tomatoes and warm roasted portobello mushrooms – it’s a knockout combination. I owe thanks to Chef Tracy Morrisette, whom I worked with at the Goddess Garden in Costa Rica earlier this year, who convinced me with this combination that quinoa could be fantastic. If you are (like I was) in the camp that quinoa is no better than glorified bird seed, this recipe will convert you. (Quinoa is actually a seed, not a grain – it is gluten-free, very high in magnesium (cardiovascular health) and also has more calcium, phosphorus, potassium, iron, copper, manganese, and zinc than most grains. It’s also naturally high in protein and fiber.)

This can be served nearly raw as a summer salad or lightly baked as a gorgeous entree…

Pesto-Quinoa Stuffed Tomatoes with Roasted Portobello (serves 4)

  • 4 medium-sized vine ripe tomatoes, (or two large heirloom)
  • 1 t extra virgin olive oil
  • 2 cups cooked quinoa (for 8 minute recipe, see below*)
  • 6 T  creamy blue-green basil pesto (any version)
  • 1 cup fresh asparagus, in 1″ pieces
  • 1 t olive oil
  • 2 T water
  • juice and zest of 1/2 lemon (opt)
  • 1 T nutritional yeast
  • freshly ground salt and pepper
  • 4 medium portobello mushrooms, thickly sliced
  • 2 T extra virgin olive oil
  • 1 T well aged balsamic vinegar
  • 1 t maple syrup, palm sugar or agave (if balsamic is not well aged)
  • Salt and black pepper

Preheat oven to 450°.

Prep the tomatoes: Cut the tops off of medium tomatoes, or cut the big heirlooms in half, horizontally.With your fingers, gently scoop out all seeds and inner membranes of each tomato, leaving a hollow cup. Drizzle with olive oil, sprinkle with salt and pepper and rub in gently with your hands. Let sit while you prepare the quinoa.

Prep portobello: toss mushrooms with oil and vinegar salt and pepper until well coated all around. Taste and adjust – should be delicious already. Spread out in single layer on heavy baking pan.

Make Pesto-Quinoa Pilaf: Quickly saute asparagus with a small amount of olive oil, water and salt for 1 -2 minutes until slightly tender, toss with squeeze of lemon and zest. Toss in quinoa, nutritional yeast and warm through gently. Add pesto – taste and add salt and pepper as needed.

Stuff each tomato or tomato half generously with quinoa pilaf. (If tomatoes are small they can be split into 4 quarters to accommodate more filling, but not necessary.) Organize in baking dish or sheetpan and place both portobello and tomatoes in very hot oven to roast for 10 – 15 minutes or just until tomatoes are hot through and top of pilaf has a touch of brown. Portobellos should be ready in about the same time but keep and eye on them.

I served with a lightly dressed arugula salad (arugula and a squeeze of lemon in the unwashed mushroom marinade bowl… ).

~~~~~~~~Other Versions: ~~~~~~~~~~~

Stuffed Tomato Salad – just don’t roast:  serve room temp pilaf in the fresh tomato shells over arugula, with un-roasted marinated portobellos on the side.

Un-stuffed Salad: Forget the whole stuffing thing, and just serve a big  scoop of warm or room temp pilaf over a plate or bowl of gorgeous sliced summer tomatoes.

Pesto Quinoa with Garlic Scapes: replace asparagus with fresh garlic scapes in above recipe.

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*Tracy’s 8-minute Fluffy Quinoa:

  • 2 cups quinoa
  • 2 cups water
  • pinch sea salt

Wash quinoa several times to get rid of soapy taste. Cover in fresh water and let soak 1 hour or over night to activate enzymes (skip this if you are in a rush). Rinse one more time drain. Boil quinoa gently in small pot for 8 minutes only in salted water. (Yes, it’s really only 8 minutes and a 1:1 ratio- even a bit less if you are making a very large pot of 8 cups or more). Fluff with fork, cover tightly and let rest for 5-10 minutes more to totally fluff up and expand.

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July 4, 2011 Posted by | Low Carb Recipes, Main Courses, Recipes, Salads, Sugar Free/Unrefined Recipes, Vegan Recipes | , , , | 7 Comments