Satay Quinoa Stuffed Tomatoes

Posted 2014-01-20 by The Messy Vegan ⇒ follow

Quinoa is one of my favourite foods. It is versatile, filling and makes every meal so much better. This is a great starter or even a main meal and is incredibly easy to make. You can basically put any vegetables with the quinoa, I usually just chuck in what I have already.

Preparation Time: 10-20 minutes
Cooking Time: 15-20 minutes
Makes: 8 stuffed tomatoes

Ingredients

Satay
1/2 Small Onion, diced
1 Garlic Clove, minced
1 Small Red Chilli, finely sliced
1/4 cup Natural Crunchy Peanut Butter
1/2 cup water
1 tbsp lemon juice
1/2 tsp vinegar
1/2 tsp brown sugar

Other
150g Quinoa
3/4 - 1 cup frozen Peas and Corn
1 carrot, diced or julienned
8 tomatoes
1 spring onion, diced, to serve
crushed cashews, to serve
sprinkle of sesame seeds, to serve

Method

In frypan add diced onion to medium heat. Cook until soft and starting to brown. Add chilli and garlic and cook for a further minute or until becomes aromatic.

Remove from heat and add peanut butter. Stir to combine and replace on low heat. Add in remaining satay ingredients and cook until sauce thickens. Put aside.

If you are great at multitasking, this step can be done at the same time you are making the satay sauce. Place quinoa with boiling water in a saucepan and allow to boil for 15-20 minutes. Add in frozen peas and corn in the last 10 minutes.

Quinoa when cooked looks like the below picture. There will be small tails coming out of the main seed and will have soaked up most of the water. It will be soft with a slight bite when eaten. Drain the excess water.

In a bowl combine quinoa mixture, carrot and satay sauce. Set aside.

Hollowing out tomatoes are easy. Slice off the top and use a spoon to scoop out the inside flesh. Be sure not to be too rough and pierce the outside skin.