One thing I’ve been trying to do in 2014 is eat healthier. We’re doing more activities, so I want good food to properly fuel our bodies.
So, I’m always trying to find recipes that are easy (emphasis on the word easy!) to make, don’t use a lot of ingredients, and don’t use too many pots/pans/words I don’t know.
I’m going to be honest: I have no idea what sauté-ing looks like.
So when one of my favorite running blogs, rUnladylike, posted some recipes she made that incorporate some of the Best Food for Runners, I saw one that seemed easy enough to make.
I decided to modify her Quinuoa Stuffed Tomatos, and last night Matt & I gave kitchen work a shot!
The recipe says it serves 4, but there was enough stuffing left over to where you can easily serve 5. Also, each serving is really filling. We left the table stuffed.
- 1 cup whole grain qunoa uncooked
- chicken stock
- 4 (or 5!) large, firm, ripe tomatoes.
- 4 slices of bacon
- 1/2 cup finely chopped broccoli
- 1/2 cup finely chopped zucchini
- 2 teaspoons minced garlic (i love garlic)
- 2 cups spinach (I used the frozen stuff)
- 1/2 tablespoon thyme
- 2 teaspoons extra virgin olive oil
- 1/2 cup grated parmesan, plus more to sprinkle on top
- salt and pepper to taste
- Preheat oven to 500 degrees
- Prepare the quinoa like the directions say, only use the chicken stock instead of water.
- Cut the tops off the tomatoes, then carefully hollow out the insides. I went around the inside edge with a pairing knife, then used a spoon to scoop out the insides. Shake the leftover seeds/pulp out, then place the tomatoes cut side down on paper towels to drain. Your tomatoes should look like little cups. Dispose of the insides as you please (I ate them raw while we cooked, because I really love tomatoes)
- Cook the bacon according to package instructions in a relatively big skillet. Once it’s cooled, finely chop the bacon up. Dispose of the bacon grease. (I like to dispose of it by lining a cereal bowl with tinfoil, draining the grease into it, and letting it cool. Then, once it’s hardened, I ball the tinfoil up and throw it away.)
- In the same skillet, add the extra virgin olive oil, garlic, zucchini, broccoli, and thyme. The original directions said to sauté, but since I don’t know what that is I just moved the food around in the pan on a medium heat setting until the zucchini was soft.
- Add the spinach and bacon, and cook until the spinach is wilted (if you used fresh spinach) or is not frozen anymore and quite warm (if you used frozen spinach).
- Add the quinoa the the veggie/bacon mixture, and stir until combined
- Stir in 1/2 cup of pares an cheese. Season with salt and pepper if that’s your thing.
- Remove the tomatoes from the paper towels, and sprinkle with salt and pepper.
- Scoop the quinoa mixture evenly into each tomato cup. Sprinkle the top of each cup with more parmesan cheese.
- Place the cups on a baking sheet. You can lightly oil it to prevent the cups from sticking, or you can be lazy like me and use one of those non-stick silicone baking sheets.
- Put in the oven for 1-2 minutes, until the cheese on top is melted.
- Remove and serve immediately.
Ta-Da!!! You’ve just made a yummy meal that you can feel good about!
For our side, we made (instant) mashed potatoes, and I mixed in some of the leftover quinoa mix, rather then use butter.
To see how rUnladylike made hers (and to get her recipe for a Grilled Apple, Fig, & Goat Cheese Sandwich with Balsamic Mixed Greens), visit her post here.
So let’s be honest, who is completely impressed by my ability to come up with something deliciously edible that doesn’t involve Kraft mac & cheese?