1 cup uncooked quinoa, soaked and rinse
2 cups water
1 tbsp olive oil
3 garlic cloves, minced
1 zucchini, small diced
1 red pepper, small diced
Fresh Basil, minced
Salt and pepper to taste
4 heirloom tomatoes, hollow out
Freshly grated reggiano parmesan cheese
Finishing olive oil
In a medium saucepan, add quinoa and water. Bring to a boil and then turn down to a simmer and cook quinoa for 15 minutes.
In a medium saute pan over medium high heat, add olive oil. Add garlic, zucchini, pepper and cook for about 3-5 minutes or until vegetables are slightly wilted. Add salt, pepper and basil and stir to combine. Add cooked quinoa and toss until well combined.
Preheat oven to 375 F. Fill each hollowed out heirloom tomato with enough quinoa vegetable mixture. Top each tomato with freshly grated parmesan cheese, basil and olive oil. Place tomatoes on a sheet pan lined with parchment paper, bake for 25 minutes or until golden on top and tomatoes are tender.