Baked Tomatoes with

This month, I've decided to post a great recipe from my assistant, Kirsten.

Each morning, Kirsten and I get down to business and discuss the day's tasks in the world of Real Estate. But when we have a few spare minutes, we always enjoy "talking food", as we share a love of cooking and entertaining with family and good friends.  We frequently exchange recipes and ideas, and hope you will enjoy our latest "share". 

Baked Tomatoes with Quinoa, Corn and Green Chiles

These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, poblano chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.

Ingredients:

• 1 cup uncooked quinoa
• 1/4 cup water
• 2 poblano chiles
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup chopped onion
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon salt, divided
• 3/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 6 large ripe tomatoes (about 4 pounds)
• 4 ounces colby-Jack cheese, shredded (about 1 cup packed) 

 * Preheat oven to 350°.
* Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
* Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.

* Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil on high 8 minutes or until blackened. Remove from oven, place in a paper bag; close tightly. Let stand 10 minutes. Peel chiles and coarsely chop.
*Place corn and onion into a frying pan on medium-high heat, cook 10 minutes.
* In a large bowl, add corn mixture and chopped chiles, stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.
* Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15-20 minutes. Remove from oven.