Kiwi Quinoa filled heirloom tomatoes

These knockout ripe heirloom tomatoes are so flavoursome filled with cooked Kiwi Quinoa and Pinoli pine nuts with a hit of garlic and hints of fresh thyme.

Kathy Paterson from Outstanding Food Producers recommends as a companion for hot or cold lamb chops.

Serves 8 as a side dish

Ingredients

• 1 cup Kiwi Quinoa, rinsed
• 8 large heirloom tomatoes
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 3 cloves garlic, crushed
• 2 teaspoons fresh thyme leaves
• 35g or thereabouts pine nuts (we recommend Pinoli)
• 2 slices slightly-stale bread made into breadcrumbs  
• Finely grated Parmesan for topping

Method

• Cook the Kiwi Quinoa according to the packet instructions. 
• Measure about two cups and put in a bowl. The remainder of the quinoa can be stored in the fridge for lunch or dinner the next day.
• Core the tomatoes, leaving a decent-sized cavity for the filling. Put in an oiled ovenproof dish in a single layer.
• Heat the oven to 190°C.
• Heat the oil in a small frying pan over medium heat. Add the garlic, thyme and pepper flakes and cook until fragrant. Add the pine nuts and breadcrumbs and cook until lightly toasted. Season with a little salt.
• Add to the quinoa and mix well then fill into the prepared tomatoes. Some of the quinoa mixture will fall around the tomatoes, but that is a good thing.
• Top with a generous amount of Parmesan and drizzle with extra olive oil, again using a generous amount.
• Put in the oven and cook for 25-30 minutes or until the tomatoes are tender and just beginning to collapse. You should have plenty of tasty juices in the dish too.

Recipes thanks to our friends at OutstandingFoodProducer.co.nz.