Quinoa Risotto Baked Tomatoes

Creamy quinoa risotto stuffed baked tomatoes make a perfect vegetarian main course! This filling dish is sure to warm any heart.

Quinoa Risotto Baked Tomatoes

• 1 small acorn squash (seeds removed)
• for the quinoa risotto:
• 3 tablespoons butter
• 1 small onion (diced (about 1/2 cup))
• 3 cloves of garlic (minced)
• 1 cup quinoa
• 2 cups vegetable stock
• 1/2 cup heavy cream
• 2 cups tap water
• 1 tablespoon salt
• for the baked tomatoes:
• 4-6 large tomatoes
• 1/2 cup panko breadcrumbs
• olive oil (to taste)

1. Heat the oven to 450* and slice the acorn squash down the middle.

Continue reading Quinoa Risotto Baked Tomatoes at Percolate Kitchen.