It was baked tomatoes for breakfast this morning. It began by cooking quinoa with carrot, onion and kosher salt. Carrots and onions have a lot of moisture, so to get the fluid to quinoa ratio right the carrot and onion went into the measuring cup with the cooking water.
I used less than the recommended amount of water since the quinoa would be cooked further and pick up more moisture from the tomato and egg while baking.
The tomatoes were hollowed out with paring knife and melon baller.
An egg was beaten in with the cooked quinoa and spooned into the hollowed out tomatoes.
Chunks of extra sharp cheddar cheese were shoved down into the quinoa, carrot and egg mixture. A little water wast drizzled into the greased ramekins before baking at 350ºF for 45 minutes.
While the tomatoes were baking I used the insides of the tomatoes to put together a salsa to enjoy at another meal. Added to the tomato was, jalapeño, ferment-pickled onion, ferment-pickled garlic, cilantro, kosher salt, lemon juice and a little Turbinado sugar.
There was plenty of cooked quinoa left to use in another way at another meal.
The baked tomatoes turned out well, tasty but mildly flavored by my standards. Herbs and spices would take this to other levels and in any number of directions. I will be doing this again.