southwestern quinoa stuffed tomatoes

July 27, 2010

Today was jam packed and I know the rest of the week will be just like that. It’s wedding crunch time, people! I’m feeling the pressure…
I slept really well again last night. I think I just really have a peace of mind knowing I am in my new house and pretty settled before the wedding. I woke up promptly at 7 a.m. ready to start my day!
I wasn’t really that hungry this morning, but I decided overnight oats needed to make an appearance in my life – okay, let’s be honest: when don’t overnight oats make an appearance in my life?
do you like my pretty place mats? i got them from pottery barn – FH calls them “grandma placemats”.

If you’re wondering, or in case you have never made overnight oats, it’s really simple! At night I combine:

– 1/3 cup oats
– 1/3 cup water, 1/3 cup almond milk
– 1/2 smashed banana
– 1 tbsp flax
– splash of vanilla

Stick it in the fridge to absorb the liquid over night. In the morning, add your favorite toppings!

my favs are blueberries, cinnamon, coconut, and peanut butter!

I did a six miler after breakfast this morning – it was absolutely perfect. The humidity was almost nonexistent this morning and it was a cool 72 degrees when I set out. Six miles in 55 minutes? I’ll take it!

Today was one of those days where I was going to be gone all day and needed to prepare. I had my makeup trial, errands to run, a facial, more errands… and more errands!

On my way to my makeup trial I had this larabar:

On my way to my facial I had this:

Then when I was done with my facial, I stopped by the ‘rents and gobbled down a bowl of leftover veggies from last night. I realized when I had one piece of sweet potato left that I hadn’t snapped a picture. Whoops.

I also had an unpictured ice coffee from Starbuck’s because they help me feel better when I am a crazy mess! :)

When I got home, I had one thing on my mind: FOOD! And a lot of it!

I created Southwestern Quinoa Stuffed Tomatoes

You’ll need:

  • 1 cup dry quinoa
  • 1 can black beans, drained
  • 1/2 zucchini, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, grated
  • 1/4 white onion, diced
  • 1 cup fresh spinach
  • 2 cups liquid (veggie stock or water will do)
  • mexican spices of your choice (black pepper, red pepper, chili powder,  cumin, sea salt)
  • 4 slicing tomatoes, hollowed

How to do it:

  1. Cook your quinoa according to the package instructions. One cup of quinoa plus 2 cups of liquid on the stovetop for approximtely 15-20 minutes.
  2. While that is brewing up a storm, chop up your veggies and sautee them with cooking spray or EVOO in a saute pan.
  3. During the time in which your veggies are sauteing, hollow out four slicing tomatoes using a steak knife and spoon.
  4. Once the quinoa has cooked (they should look like little fish eggs) and the veggies are tender, combine the two and add your black beans. Mix until evenly combined.
  5. Add mexican spices to taste.
  6. Spoon quinoa mixture into hollowed out tomatoes.
  7. Served warm or chilled.

this baby not only looked delicious, it tasted delish too!

i won’t lie… i had to have mine sans black beans because i don’t have a can opener!

On the side, I had half of an avocado.

And a side salad! This was the perfect summer meal. All of the flavors went together very well!

Tonight, FH and I practiced a few things such as our first kiss and dance – do you think that’s dorky? If you do… I don’t really care. I found it to be fun. If you’re married, did you practice this too?
I’m off to go snack – those blueberry muffins are calling my name!
Question: What is your idea of the perfect summer meal?

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