Baked Tomatoes with Kale and Quinoa
Ingredients
Baked Tomatoes Stuffed with Kale Quinoa
6 Tbl. olive oil
1 Tsp. fresh lemon juice
Salt, to taste
3 Tbl. minced garlic
Rock Point School Honey
2 shallots, finely chopped
2 medium red bell peppers, chopped
6 cups cooked quinoa
2 1/2 cups roughly chopped kale
1/4 cup finely chopped fresh basil
⁶ Large heirloom tomatoes
12 cups water
Preparation Instructions
boil water, cook quinoa for 15 minutes. Let stand 5
Saute chopped shallots, onions, garlic in olive oil. Add peppers, cook until onions golden and peppers soft.
steam kale in pan used for onions etc.
combine kale, onion mixture, quinoa. Add lemon juice, basil, seasoning.
stuff scooped out tomatoes with quinoa/kale
place in oiled pan, bake at 350 for 15 minutes