Diablo Health Globes (Quinoa Stuffed Tomatoes)

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Inspired by Video Games” and my second theme was “corn”. When I first saw this theme, I immediately went to the tried and true of Italian food for Mario or many stews for Skyrim but recently I started playing Diablo 3 again and I remembered all of the health globes that I would pick up. If I was going to make health globes, then I should probably make them… healthy… Well that’s boring but I tried anyway. Then my love for quinoa came back running after not cooking with it for a while and BOOM! Delicious health globes were created. These tasted extremely good and while they might not look like much they are incredibly filling without making you regret what you ate.

My store had this jalapeno feta cheese and I can’t suggest it enough but normal feta would do just nicely.

I find that store bought ground turkey can be fairly dry so usually I buy a mix of breasts and thighs, cut up into pieces, freeze for about 10 – 20 minutes, and then grind up in a food processor.

  • Servings: 3
  • Time: 55 mins
  • Difficulty: easy
  • Print

Summary

  • Course: entrée
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins

Ingredients

6 Large Tomatoes
to taste Salt
1/2 Cup Quinoa
1 1/2 Tablespoons Olive Oil
1 1/2 Cups Mushrooms, sliced
1/2 White Onion, diced
1 Zucchini, diced
2 Tablespoons Minced Garlic (about 4 or 5 cloves), divided
to taste Freshly Ground Pepper
1/2 Tablespoon Dried Oregano, divided
1/2 Tablespoon Dried Thyme, divided
1/3 lb Ground Chicken
2/3 Cup Frozen Corn
1/2 Cup Jalapeno Feta Cheese

Steps

  1. Slice the off the tops of the Tomato and hollow out the insides, making sure not to pierce through and getting rid of most of the seeds. Keep the tops.
  2. Salt the insides of the Tomatoes, place paper towels in the Tomatoes, and flip upside down to drain for 20 minutes.
  3. Meanwhile, boil 1 Cup of Salted Water.
  4. While the Salted Water is coming up to the boil, rinse your Quinoa.
  5. Cook your Quinoa until the water is all absorbed (about 10 – 15 minutes).
  6. Heat 1/2 Tablespoon of the Olive Oil in a medium skillet.
  7. While the skillet is heating up, slice the Mushrooms, dice the Onion, dice the Zucchini, and mince the Garlic.
  8. When the skillet is hot, add the sliced Mushrooms, diced Onion, diced Zucchini, and half of the minced Garlic. Season with Salt, Pepper, 1/2 of the Oregano, and 1/2 of Thyme. Cook for about 5 minutes.
  9. Remove the vegetables from the skillet and set aside.
  10. Add the 1 Tablespoon of Olive Oil and add in the Ground Chicken and 1/2 of the minced Garlic. Season with Salt, Pepper, 1/2 of the Oregano, and 1/2 of the Thyme. Cook until browned (about 7 minutes).
  11. Preheat oven to 375 degrees.
  12. When the Quinoa is done, add in the cooked Chicken, vegetables, and Frozen Corn. Mix thoroughly.
  13. Remove the paper towels from the Tomatoes and stuff with the Quinoa filling.
  14. Add the Jalapeno Feta Cheese and place the tops back on the Tomatoes.
  15. Bake for 15 – 20 minutes.

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