I was home in Charlottesville at a reunion of sorts with my best friends from the 8th grade. It’s pretty impressive that I still keep in contact with friends, some of which I’ve known since the 2nd grade. The joys of a small town I guess. Anywho, I brought these quinoa-stuffed tomatoes as a vegan option for a spread that turned out to be a lot more plant-based than I expected. Cheers to my plant-lovin’ friends.

Stuffing vegetables turns side dishes into main courses in the vegetarian world, so it’s a welcomed treat when you run short of ideas. These tomatoes boast a list of antioxidant-laden eats like quinoa, which has 8 grams of protein in a 1 cup serving. Quinoa is a complete protein and can substitute for less sustainable proteins. Quinoa is high in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc.

Ode to Avocado

As well as avocado, which like olive oil, is high in oleic acid, which has been shown to prevent breast cancer in numerous studies. Avocados are high in beta-sitosterol, a compound that has been shown to lower cholesterol levels. In one study, 45 volunteers experienced an average drop in cholesterol of 17 percent after eating avocados for only one week.

And of course the tomato, which has lycopene. Lycopene is a vital antioxidant that fights cancerous cell formation as well as other kinds of health complications and diseases. High levels of lycopene flush out the free radicals that cause disease.

Everything But the Kitchen Sink Quinoa-Stuffed Tomatoes

4 organic vine ripened tomatoes
1 cup organic quinoa, cooked, moisture removed
1 not over-ripe avocado, peeled, chopped
1 ear corn removed from the cobb
1/2 cup chopped sweet Vidalia onion
1 tbsp fresh chopped oregano
1 tbsp fresh chopped basil
1 tbsp fresh chopped parsley
1 sweet potato, roasted, chopped into 1-inch cubes
2 tbsp organic extra virgin olive oil
2 tsp raw apple cider vinegar
1 tsp Nama shoyu
1 tsp chopped jalapeno pepper
Sea salt and freshly cracked pepper to taste

Method

1. Using a paring knife, trace the upper opening of the tomato. Then carefully use a small spoon to remove the inside of all four tomatoes. Turn over to drain out liquid.

2. Combine quinoa in a bowl with remaining ingredients. Toss and let sit for 30 minutes.

3. Stuff each tomato generously. Garnish with a drizzle of olive oil, sea salt, and fresh basil.

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