- 1 cup low-sodium vegetable broth
- 1/2 cup quinoa, rinsed
- 4 large ripe but firm tomatoes
- 1/2 small onion, diced
- 3 cloves garlic, sliced
- 6 ounces tempeh, diced
- 2/3 cup raisins
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh parsley
- Bring broth and quinoa to a boil in a small saucepan. Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes.
- Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out pulp and seeds and place in a bowl.
- Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
- Preheat oven to 400°F.
- In a large skillet, combine onion and 2 tablespoons water. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes.
- Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley.
- Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper.
- Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.
Per Serving(Serves 4): 290 calories (60 from fat), 6 g total fat, 1 g saturated fat, 55 mg sodium, 49 g carbohydrates, (6 g dietary fiber, 7 g sugar), 14 g protein.