Mediterranean Quinoa Stuffed Tomatoes
Ingredients
The filling
-
½
cup
dry quinoa
-
1
cup
water
-
⅓
cup
finely diced yellow pepper
-
⅓
cup
finely diced English cucumber
-
⅓
cup
finely diced kalamata olives
-
¼
cup
crumbled feta cheese
-
2
pieces
green onions, sliced
-
1
teaspoon
freshly diced mint
-
1
teaspoon
freshly diced oregano
-
1
teaspoon
dijon mustard
-
1
teaspoon
honey
-
2
tablespoons
lemon juice
-
2
tablespoons
olive oil
-
to taste
salt
The tomatoes
-
8
pieces
vine ripe tomatoes, seeds scooped out
Instructions
- Cook quinoa in water until boiling, then cover and simmer for 15 minutes until water is absorbed.
- Fluff the quinoa with a fork and transfer it to a bowl.
- Mix in the yellow pepper, cucumber, kalamata olives, feta cheese, and green onion.
- In another bowl, whisk together the mint, oregano, dijon mustard, honey, lemon juice, olive oil, salt, and pepper until emulsified.
- Pour the dressing over the quinoa mixture and stir to combine.
- Prepare the tomatoes by cutting a hole in the top and scooping out the seeds.
- Stuff each tomato with the quinoa mixture.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
142
Total fat
6g
Total carbohydrates
19g
Total protein
4g
Sodium
95mg
Cholesterol
4mg
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