Yields 4 servings (2 tomatoes per person)
- 1 cup quinoa
- 2 cups vegetable broth
- 8 pearl onions
- 8 medium-size ripe tomatoes
- 1/3 cup pumpkin seeds
- 3 tablespoons olive oil
- ½ red pepper, seedless and deveined, cut in cubes
- 1 garlic clove, crushed
- 1 tablespoon capers
- 2 tablespoons golden raisins
- 1 tablespoon chopped cilantro
- Salt to taste
Preheat oven to 350 ºF.
1.Using a colander, rinse quinoa in cold water until water comes out clear. In a medium-size pan, salt to taste and cook the quinoa with vegetable broth at medium heat for approximately 20 minutes or until liquid evaporates.
2.Boil pearl onions for one minute. Remove, drain and blanch by placing them in ice-cold water. Peel the onions and cut them into fourths, lengthwise. Set aside.
With a sharp knife, remove the tops from the tomatoes and set aside. Using a small spoon, remove the pulp without damaging the exterior of the tomatoes. Strain the pulp and reserve to juice.
3.Brown the pumpkin seeds in a pan at low heat for approximately 2–3 minutes. Set aside.
4.In a large frying pan, heat 2 tablespoons of olive oil, and brown the pearl onions at medium heat for 2 minutes. Add pepper, garlic, capers, raisins and the tomatoes’ juice, and cook uncovered for 2 additional minutes. Add salt and pepper to taste.
5. Place tomatoes in a slightly greased tray and drizzle oil over tomatoes.
6. Stuff tomatoes and top them with previously removed tomato caps. Place in oven for about 15 minutes, until tomatoes are cooked.