Mediterranean
Stuffed Tomatoes with Quinoa
Ingredients
11/2 cup cooked quinoa
8 medium on-the-vine tomatoes
⅓ can quartered artichokes (about 4 ounces, or
½ cup), roughly chopped
1 cup shredded zucchini cone #2
1/2 cup kalamata olives, sliced thin
2 cloves fresh garlic
1 tsp oil
ground sea salt, to taste
Veg parmesan cheese to sprinkle
Instructions
Cook your quinoa: 1 cup dried quinoa to 2 cups
water. (You’re going for a 1:2 ratio of quinoa and water). Bring to a boil,with
lid a jar, place lid on -cover and simmer for 15 minutes. Remove from heat, let
sit for a few minutes, and fluff with a fork.
Preheat EOS to 375 degrees Fahrenheit
Core the tomatoes by slicing off the top ⅛
inch of each tomato. Run a small knife vertically around the core. Be careful
not to cut through the bottom. Use your finger to gently pull out the core and
use the knife to clean out any excess left inside.
In a medium bowl, mix together the filling
(cooked quinoa, zucchini, artichokes, olives, olive oil and garlic).
Taste and add salt if necessary -Use a spoon
to stuff the tomatoes with the quinoa mixture.
Top each tomato with parmesan Bake for 15-20 minutes Garnish each tomato
with a small basil leaf.
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