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For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining


Issue: April, 2008, Page 261
Serves 4-6

1/2 cup quinoa, cooked according to package instructions minus 2 tablespoons water, then cooled in a separate bowl
1/2 cup ready-made basil pesto
Kosher salt, to taste
Freshly ground black pepper, to taste
4 ounces fresh mozzarella, cut into 1/4-inch squares
12 to 15 ripe small (golf ball-size) tomatoes, tops, seeds and membranes removed to make room for filling
Small basil leaves or micro purple basil, for garnish

Photo By Werner Segarra
1. Add pesto to bowl with cooled cooked quinoa, mix well and season with salt and pepper. Add mozzarella and stir again.
2. Spoon filling into tomatoes, adding enough so it mounds at the opening.
3. Garnish with basil and serve at room temperature.

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