I am really excited for September this year. September to me means warm days and cool nights, late summer corn, lots of tomatoes, and figs.
You already know that I love to stuff vegetables, so I thought a recipe that allowed me to stuff tomatoes with corn would give us a good way to maximize enjoying the bounty this time of year. [I couldn’t think of a good way to work figs into this recipe or I would have!]
If you have a grill, by all means, you can do almost everything for this recipe – grilling the corn and heating the stuffed tomatoes – on the grill. If you don’t [like me!] your oven will do the trick.
Roasted Corn and Quinoa Stuffed Tomatoes
Creates: 8 stuffed tomatoes
- 1 cup red quinoa
- 2 tablespoons olive oil
- 3 ears of corn, husked and silks removed
- 8 large tomatoes, hollowed
- 1 jalapeno, diced
- 1/2 medium yellow onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
Preheat your oven to 400 degrees.
In a saucepan with a lid, bring 1 cup of red quinoa to boil with 2 cups of water. Reduce the heat and allow the quinoa to simmer, covered, for about 10-15 minutes until all the water is absorbed.
While the quinoa is cooking, rub 2 tablespoons of olive oil on 3 ears of corn. Put the oiled ears of corn on a baking sheet and roast for 10 minutes. After 10 minutes, shake the pan so the corn roasts evenly. Roast for an additional 10 minutes.
Using a paring knife, cut a circular hole through the top of each tomato. Remove the circle and using a spoon, remove the insides of the tomato. Discard the seeds and core, and dice any usable internal parts. Toss the diced parts into a large mixing bowl.
Add the cooked quinoa, jalapeno, onion, garlic, chili powder, cumin, and crushed red pepper flakes to the mixing bowl as well. Once the corn has roasted, remove the ears from the oven and allow them to cool. When the corn is cool, hold each ear vertically, and using a paring knife, remove the kernels from the cob.
Add the corn kernels to the qunioa mixture, and toss to combine. Spoon the roasted corn and quinoa filling into the hollowed tomatoes. Place the stuffed tomatoes on a baking sheet and bake them at 400 degrees for 10 minutes until cooked through.