INGREDIENTS
8
medium tomatoes
1 cup
ricotta cheese (or cashew ricotta)
1 cup
cooked quinoa
1 cup
frozen corn (thawed)
1/2 cup
shredded carrots
1/2 cup
red onion chopped
1/4 cup
fresh chives (chopped)
2 cloves
garlic (minced)
1 tbsp
hot sauce
1/2 tsp
sea salt
2 tbsp
Parmesan cheese or vegan Parmesan