Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto
forksoverknives.com
forksoverknives.com
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Ingredients

  • 4 large tomatoes (about 2 pounds)
  • ½ yellow onion, peeled and diced small
  • ½ red bell pepper, seeded and diced small
  • 2 cloves garlic, peeled and minced
  • 2 ears corn, kernels removed (about 1 cup)
  • 2 cups cooked black beans, or one 15-ounce can, drained and rinsed
  • 2 cups cooked quinoa
  • Salt and freshly ground black pepper to taste
  • ¾ cup Spicy Cilantro Pesto

Instructions

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