For the cilantro pesto:
2 cups cilantro, large stems removed
1/2 cup walnuts*
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste
1/4 cup extra virgin olive oil.
In a food processor, process the cilantro and onion. Add walnuts and jalapeno pepper. Add salt, pepper, and olive oil. Process until smooth.
For the tomatoes:
Two large round red tomatoes. Tops removed and cored. With a small spoon hollow out the tomato leaving 1/4 inch rim.
1 cup cooked quinoa(OR KANIWA)
1 ear of corn, kernels removed(FROZEN CORN COULD BE SUBSTITUTED)
salt and pepper to taste
Preheat oven to 375.
Mix quinoa with pesto mixture. Add corn salt and pepper. Mix well. Scoop mixture into each tomato. Bake in the oven for 15-20 minutes.
*RAW WALNUTS ARE GLUTEN FREE BUT READ THE PACKAGE – THERE MAY BE SOME CROSS CONTAMINATION OR WHEAT USED IN PROCESSING
MANY PEOPLE DON’T CARE FOR CILANTRO SO WHY NOT TRY IT WITH BASIL OR PARSLEY INSTEAD!
Recipe by: dishing up the dirt