Warm Quinoa and Zucchini-stuffed Tomatoes

Description
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Ingredients

 * 1/2 cup quinoa
 * 2 tablespoons olive oil
 * 1 1/2 cups purified water or vegetable stock
 * 1/4 teaspoon salt
 * 1/4 teaspoon freshly ground black pepper
 * 1 teaspoon Italian seasoning
 * 1/2 medium onion, chopped
 * 1 cup grated zucchini
 * 2 tablespoons currants or raisins
 * 1 tablespoon chopped fresh parsley or basil
 * 1/2 teaspoon ground curry (or cumin)
 * 1/4 teaspoon paprika
 * 2 tablespoons freshly squeezed lemon juice
 * 6 medium tomatoes
 * 2 teaspoons bread crumbs
 * 2 tablespoons freshly grated Parmesan cheese

Directions
Preheat oven to 350°F. In a small saucepan, toss the quinoa in, add one tablespoon olive oil, stir, pour in the water, salt, black pepper and Italian seasoning, and bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat.

Pour one tablespoon olive oil into a nonstick pan and sauté the chopped onions, zucchini, currants, parsley or basil, curry, paprika and lemon juice over medium heat for about 2 minutes. Scoop the quinoa into the sauté pan and mix thoroughly with a spoon until it is blended with the vegetables to make an aromatic stuffing. Remove from heat.

Create a lid for each tomato by cutting a star shape around the stem about 1/4-inch deep. Remove the top and set it aside. Scoop out the seeds of each tomato and some of the loose pulp, being careful to leave a strong wall of tomato all around. Spoon equal amounts of the stuffing into the cavities of each tomato, filling them up generously. Put the tomatoes in a small ceramic or glass baking dish and garnish with a sprinkle of bread crumbs and one teaspoon Parmesan cheese per tomato. Cover the baking dish with a glass lid or foil and bake for 25 minutes. Tomatoes should be firm and easy to transfer from the baking dish to the serving plates. Garnish by putting the star-shaped tomato lids back on top of each tomato.