INGREDIENTS
•
8 – 10 medium to large tomatoes
•
1 cup ricotta cheese or cashew ricotta
•
1 cup cooked quinoa
•
1 cup frozen corn, thawed
•
½ cup shredded carrots
•
½ cup red onion chopped
•
¼ cup fresh chives, chopped
•
2 cloves garlic, minced
•
1 tablespoon hot sauce
•
½ teaspoon sea salt
•
2 tablespoons Parmesan cheese or vegan Parmesan