Ingredients
-
-
3
-
3
-
1
-
1/2
-
-
-
2
-
1
-
3/4
-
1/3
-
1/3
-
2
-
1/3
-
6
Directions
Quinoa and Raisin Salad Stuffed Tomatoes,These vegan beauties are wonderful and make a great low calorie lunch or even a side for dinner! Feel free to fill smaller tomatoes and use as an appetizer or side dish. Recipe from the California Raisin Marketing Board. NOTE: After making this dish. . .I suggest making up a little extra dressing and pouring atop the salad filled tomato just before serving to perk up the flavors. Also, use the full 3/4 cup of raisins, as they are truly the star of this dish. I also added some yellow bell pepper which was great. Lastly, feel free to use your own favorite vinaigrette in this recipe instead of the dressing (we like to use a Zesty Italian with a little honey stirred into it). Just some thoughts :),I didn’t see the note about adding extra dressing until after I had already made the dish. I think that would have improved the dish quite a bit. I followed the recipe to a T, but I didn’t like it. I didn’t like the combination of raisins and tomato, the thyme was a little strong, and it needed a little something (maybe more salt, more dressing, or maybe some Italian dressing instead?).,Really good!!! I did add additional white sugar as I found the dressing a bit bitter maybe from the particular lemon used or probably my very good quality extra virgin olive oil was not the light tasting variety. used sea salt and dark raisins not sure if they come from California though. I replaced the fresh thyme with some dried oregano as I didn’t have any and have allergy to thyme. used shallots for the red onion and took your idea and added a bit of orange bell pepper for colour. I also made double the dressing and added some on top before serving as per your suggestion as well. This dish made for a lovely company worthy presentation. I will definitely make these again. Made for Think Pink Tag.
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Steps
|
1
Done
|
In a Small Bowl, Whisk All Dressing Ingredients Together; Cover and Chill Until Ready to Use. |
|
2
Done
|
to Prepare Salad, Bring Water to Boil in Medium Saucepan; Stir in Quinoa and Simmer, Covered, For 10 to 12 Minutes. |
|
3
Done
|
Remove from Heat and Let Stand Until All Liquid Has Been Absorbed. Fluff With a Fork Then Stir in Raisins; Let Cool. |
|
4
Done
|
Transfer to a Large Bowl; Add Celery, Onion, Thyme and Dressing. Toss to Coat Well. |
|
5
Done
|
Cover and Chill For at Least 1 Hour or Salad May Be Prepared to This Point and Held For 24 Hours in Refrigerator. |
|
6
Done
|
to Serve, Add Walnuts to Salad and Stir Well. |
|
7
Done
|
Remove Thick Slice from Tops of the Tomatoes and Scoop Out Seeds With a Small Spoon (or Melon Baller). |
|
8
Done
|
Arrange on Individual Salad Plates and Fill With Salad, Spooning Any Extra Onto Plate Around Tomatoes. |
