Kiwi Quinoa Filled Heirloom Tomatoes
These knockout ripe heirloom tomatoes are so flavoursome filled with cooked Kiwi Quinoa and Pinoli pine nuts with a hit of garlic and hints of fresh thyme. Outstanding Food Editor Kathy Paterson says they are one of her favourite companions with hot or cold lamb chops.
Serves 8 as a side dish
Ingredients
1 cup Kiwi Quinoa, rinsed
8 large heirloom tomatoes
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 cloves garlic, crushed
2 teaspoons fresh thyme leaves
35g or thereabouts pine nuts (we recommend Pinoli)
2 slices slightly-stale bread made into breadcrumbs
finely grated Parmesan for topping
Method
Cook the Kiwi Quinoa according to the packet instructions.
Measure about two cups and put in a bowl. The remainder of the quinoa can be stored in the fridge for lunch or dinner the next day.
Core the tomatoes, leaving a decent-sized cavity for the filling. Put in an oiled ovenproof dish in a single layer.
Heat the oven to 190°C.
Heat the oil in a small frying pan over medium heat. Add the garlic, thyme and pepper flakes and cook until fragrant. Add the pine nuts and breadcrumbs and cook until lightly toasted. Season with a little salt.
Add to the quinoa and mix well then fill into the prepared tomatoes. Some of the quinoa mixture will fall around the tomatoes, but that is a good thing.
Top with a generous amount of Parmesan and drizzle with extra olive oil, again using a generous amount.
Put in the oven and cook for 25-30 minutes or until the tomatoes are tender and just beginning to collapse. You should have plenty of tasty juices in the dish too.
