Baked Tomatoes with Quinoa, Corn, and Green Chiles
Note: good as zucchini boat instead.
Preheat broiler to high.
Add corn and onion to pan; broil 10 minutes, stirring twice. Add green chiles to corn mixture; stir in oregano, oil, lime juice, 0.5 tsp salt, cumin, and black pepper.
Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1.25 C liquid, and discard remaining liquid. Sprinkle tomatoes with 0.5 tsp salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine reserved tomato liquid, quinoa, 0.25 C water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.
Preheat oven to 350F.
Spoon about 0.75 C corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350F for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1.5 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.