Quinoa Stuffed Tomatoes
Servings:
4
Serving Size:
PrepTime:
15 mins
Total Time:
1 hour
Quinoa Stuffed Tomatoes
RECIPE CATEGORIES
Nutritional Information
Quinoa Stuffed Tomatoes
Serving Size
Amount Per Serving
Calories240
 
Total Fat5 g
Total Carbs43 g
Saturated Fat0.5 g
Dietary Fiber8 g
CholesterolN/A
Added SugarsN/A
Protein8 g
Sodium40 mg
PotassiumN/A
 
Main Ingredients:
Styles / Themes:
Ingredients:
1 qt Vegetable Stock, Low Sodium
1/2 cup Red Onions, Chopped
1/4 cup Green Bell Peppers, Chopped
1/4 cup Red Bell Peppers, Chopped
1 cup Quinoa, Dry
4 ea Tomatoes, Fresh
1/4 cup Eggplant, Medium Diced
1/4 cup Carrots, Diced
1/2 tsp Canola Oil
1 1/2 tsp Ground Black Pepper
1/4 cup Fresh Parsley, Chopped
1/4 ea Avocado, Diced
Preparation
1. Preheat oven to 350F degrees. Cut the tops off of the tomatoes and hollow out the insides.
2. Heat oil in a saucepan over medium-high heat. Add onions and cook until they begin to soften, about 1-2 minutes. Add bell peppers, eggplant and carrots and sauté until tender, approximately 2-3 minutes. Add quinoa and cook gently for 2 minutes. Add the stock to the quinoa and vegetable mixture. Bring to a boil then reduce heat to a simmer and cover. Cook until the quinoa has absorbed all of the liquid and is fully cooked, about 7-10 minutes.
3. When quinoa is cooked, remove the cover and fluff the quinoa. Gently mix in the avocado, pepper and parsley. Carefully stuff about 3/4 cup of quinoa into each tomato. Place tomatoes on a baking sheet and bake in preheated oven until tomatoes are heated through, about 15-20 minutes.
Tips & Notes
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