Tomatoes Stuffed With Sprouted Quinoa Pesto

A lovely summery canape that is fresh and easy enough to make. As is commonly the case with raw recipes, you'll need to plan ahead a little. Sprouting the quinoa adds some nutritional punch so it's very worthwhile doing.

Ingredients
4 medium tomatoes
2 cups sprouted quinoa
2/3 cup pesto


Method

1. First you'll need to sprout your quinoa. Soak a cup of organic quinoa - try some lovely Tasmanian quinoa from Kindred Organics - for a few hours, rinse very thoroughly and then let it sit overnight to sprout.
2. Cut the tomatoes in half and carefully scoop out the flesh. Keep it, you can use it for something else :-). Rub some salt on the inside of the tomatoes and put them upside down on a paper towel.
3. While the tomatoes are softening you can make some pesto. Traditionally basil leaves are the main ingredient but I also like to add in various edible leaves from my garden: spinach, sorrel, radish, broccoli, kale, etc. Blend some generous handfuls of leaves with a little cold-pressed olive oil, lemon juice, a few nuts (pine nuts, almonds, walnuts, pistachios, etc. are all fine), garlic and nutritional yeast until you have a uniform paste. Season to taste.
4. Next, fold the sprouted quinoa into the pesto until it's well-mixed. Use a spoon to ladle the mixture into the tomato shells and garnish with a basil leaf if desired. Serve cold or at room temperature. Makes 8 tomato portions..

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