Mediterranean Stuffed Tomatoes with Quinoa
Ingredients
-
1
cup
cooked red or black quinoa
-
8
medium
on-the-vine tomatoes
-
⅓
can
quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
-
½
cup
full fat feta, plus a few tablespoons extra for topping
-
15
pieces
kalamata olives, sliced thin
-
1
tablespoon
olive oil
-
2
cloves
fresh garlic, minced
-
to taste
ground sea salt
Instructions
- 1. Cook the quinoa by rinsing it, then boiling it with water until fluffy.
- 2. Preheat the oven to 375°F.
- 3. Core the tomatoes and clean out the insides.
- 4. In a bowl, mix together the cooked quinoa, feta, artichokes, olives, olive oil, and garlic.
- 5. Taste the mixture and add salt if needed.
- 6. Brush the cored tomatoes with olive oil and stuff them with the quinoa mixture.
- 7. Top each tomato with extra feta.
- 8. Bake for 15-20 minutes until the feta is golden.
- 9. Garnish with a small basil leaf before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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