- 1 cup low-sodium vegetable broth
- 1/2 cup quinoa, rinsed
- 4 large ripe but firm tomatoes
- 1/2 small onion, diced
- 3 cloves garlic, sliced
- 6 ounces tempeh, diced
- 2/3 cup raisins
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400°F. In a large skillet, combine onion and 2 tablespoons water. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley.
Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.
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