Quinoa Stuffed Tomatoes

Ingredients:

• One cup Quinoa cooked in vegetable stock
• 10 – medium to large tomatoes
• One cup zuchinni chopped small or shredded and chopped small
• One small onion chopped small
• A few teaspoons of olive oil
• One cup gluten free rolled oats and chop a bit with a knife so it resembles breadcrumbs
• teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• teaspoon chopped garlic
• I lemon squeezed into the cut squash
• 2 fresh ground hot italian sausage patties, no preservatives (read ingredients on sausage to make sure it gluten and dairy free)
• 1/4 cup raisins
• 1/4 cup chopped basil1/4 to 1/3 cup vegan grated parmesean cheese

Method:

Wash the tomatoes and cut off the tops. squeeze out the seeds in a bowl then take a small knife and cut along the inside edge of tomato.
Take a spoon or ice cream scoop and scoop out the middle of the tomato and leave the edge and some pulp. Cut off the hard core part and save all the tomato pulp you get and chop it small leave in a bowl.
Take the bowl with seeds and put it a sieve over the quinoa and let the liquid get in the quinoa. ( I hate to waste). You can also use the juice left in the chopped tomato bowl.
Then as the quinoa is finishing up start to saute the onions, garlic and sausage in olive oil, when sausage is cooked through add the spices, the basil and tomatoes and zucchini and simmer just till zucchini cooks a bit. Mix in the oats, quinoa, raisins and cheese.
Stuff your tomatoes and bake for 20 minutes in a 350 degree oven.

Maybe make some gluten free garlic bread to go with it. Everyone loved it! Its very healthy for you too!

Don’t forget! Save all your veggy scraps and put into your compost bin for your garden dirt next year!
20 minutes prep time
20 minutes cook time Bake at 350 degrees