Baked Tomato with Quinoa and Pomegranate Feta Salad

Quinoa, also known as the "Miracle Grain," is a personal favorite of mine. The taste and texture of quinoa is similar to brown rice crossed with oatmeal. Quinoa serves as a versatile component to a handful of classic recipes you usually make. For example, try being creative and replace your short grain rice with quinoa and make a risotto! Here's a dish that you will enjoy.

Baked Tomato with Quinoa and Pomegranate Feta Salad Recipe:
Tomato- 1 piece
Quinoa- 1/4 cup
Brown Rice- 1/4 cup
Mushroom- 4 pieces, chopped
Red Pepper- 1/4 piece, fine dice
Quail Egg- 1 piece
Feta Cheese- 1/4 cup, crumbled
Rice Wine Vinegar- 1 Tablespoon
Olive Oil- 2 Tablespoons
Pomegranate- 1/4 cup
Parsley- 1 Tablespoon, minced

Preparation for Baked Tomato and Quinoa
Preheat oven to 350 degrees. In a small pot of boiling water, add the rice and quinoa and cook till ready. then strain.
Cut the top off the tomato and empty out the seeds in the inside, so you can stuff the other ingredients in it.
In a Saute pan at medium high heat, add the mushroom and red pepper, then add the grain and rice and saute for a minute. Season and then stuff as much as you can in the tomato along with some crumbled feta. Place in the Oven for 5-7 minutes.

Preparation for Pomegranate Salad
whisk the oil and vinegar till emulsified. Add the chopped parsley, mix, then add the pomegranate seeds. You want to Fold in the feta cheese lastly so the vinegar doesn't break down the feta and make your salad look cloudy. Season.

Plating
Place the rest of the quinoa in the center of your dish, remove the tomato from the oven, and add on top of the quinoa. Crack the Quail egg and place on top of the tomato. Put the pomegranate in a side bowl or on the same plate and enjoy your meal!