Try this delicious recipe this season or plan for next year!
Recipe by Reiley Carney, Finance Manager and Seed Production Manager.
Ingredients
5-10 German Striped Stuffer Tomatoes
1 zucchini
2-3 carrots (or one large Lofthouse Carrot)
1/2 bunch scallions
1 cup quinoa
2 1/4 cups vegetable stock
1 tablespoon vegetable oil
1/2 teaspoon cumin
salt (optional)
pepper
1/4 teaspoon dried basil
1/2 cup shredded parmesan cheese (option to use vegan, option to use more or less cheese)
Instructions
Bring vegetable stock to a slow boil. Rinse quinoa and add to boiling vegetable stock. Reduce heat of quinoa pot to low-to-medium heat. Cook for about 20 minutes. Stir quinoa occasionally and check water level. When there is no water remaining in quinoa pot, turn off burner and place pot in a cool spot. Add a lid and let quinoa sit for 5-10 minutes while you wait for your carrots and zucchini to cook.
While your quinoa is cooking, chop carrots into small pieces, about 1/4” diameter, and add to a sauté pan with olive oil. Add cumin and basil to olive oil and place on stove over low-to-medium heat. Chop zucchini into small pieces, about 1/4” diameter, and add to sauté pan. Stir carrots and zucchini. Add more vegetable oil if veggies don’t all have a light oil coating. Continue stirring carrots and zucchini occasionally. They will be finished when most look slightly translucent and soft.
Preheat oven to 400 degrees. Using a knife, cut tops off of the tomatoes. Try to make a hole that is large enough to stuff, but save as much fruit as you can! Remove seeds and liquid from inside of tomatoes. Lightly coat the bottom of a glass or tin pan with olive oil. Place tomatoes on pan with holes facing up.
Chop scallions.
When veggies are finished cooking, combine quinoa with veggies and stir. Add salt and pepper. Use a spoon to add mixture into the tomatoes. Top with as much cheese and scallions as you like! Place in oven for 20 minutes. Remove from oven and let cool for 5-8 minutes. Serve and enjoy!
