Know what I love about summer? Everything. Everything except turning on the oven for any length of time to make dinner. But one can only live on BLTs for so long, right? Wrong. But, if you’re out of bacon, then this quickie recipe will help you avoid a hot kitchen and help you get food on the table before you starve (ok, one more thing I don’t like about summer–it’s really, really late when I’m ready to come inside for the day so that means dinner will be really, really late). This recipe is so quick, there was only time to take one photo before I ate it all up. Enjoy it while it lasts:
Ta-da! We’ll be making the tomatoes, not the creamed chard (but if you really love Swiss Chard, go for it. My creamed chard was an experiment that went horribly, horribly wrong. Mostly because I don’t like chard).
These are quinoa and tuna stuffed tomatoes. They’re great. You’ll need:
1/4 c. quinoa (dry)
1/2 c. water
1 can chunk tuna in water
A little sprinkle of mozzarella cheese
Fresh parsley, if you wish
Tomatoes–duh.
Put the quinoa and water in a pan and cook it according to the package instructions. While that’s going, hollow out tomatoes–but only as many as you’re going to use that day. I filled two tomatoes and still had enough for one quinoa-tuna quesadilla (surprisingly good!) the next day, so I imagine this recipe makes about three tomatoes.
Back to the task at hand. Hollow out the tomatoes and then eat the guts like a little appetizer, lest you become delirious from hunger. Once the quinoa is done, drain the water from the tuna and add it to the pan and mix up. Add a pinch of cheese if you want, and then spoon the hot mixture into the raw tomatoes. Sprinkle a bit more cheese on top and add some fresh parsley for flavoring and the pretty factor and eat. Bam. Done.
winnerwinnerantelopedinner 
Looks delicious!