MEDITERRANEAN QUINOA STUFFED TOMATOES – an easy, light, and refreshing vegetarian recipe that’s only 142 calories! The perfect side dish for your next summer party!
So pretty much, my world/brain got rocked yesterday.
Does that ever happen to you? Do you hear something or watch something that totally makes you take a step back and think about things?
Well, I do.
And I had one of those moments yesterday. I was sitting in my chair, minding my own business, when all of a sudden this question is asked.
“Are you Hungry for the Person of Jesus or for the Provision of Jesus?”
Then it’s followed up with a …
“Is your view of God one that’s intimate or of entitlement?
And mic drop.
Yeah, pretty much. That slayed me in the seat yesterday morning.
I think there are times in life, and right now is one of them, when I think of God as a “wish granter.” That if I rub the genie in the bottle long enough, I’ll get what I want. I long for HIS PROVISION. For him to take care of the things that are going wrong in life. To make all the problems go away as if they were never there. To give me the desires of my heart that we’ve been laying at his feet for so long.
If I’m honest, I don’t always long for Jesus himself. I’m looking for the things He can get done for me.
Case and point. And this is me getting really vulnerable. I made it a goal this year to read through the Bible in one year, granted it’s only March but I’m already 20 days behind. I’m not consistently praying. I do at night with Cason, but otherwise it’s very random.
How do I expect there to be intimacy and to long for HIM if there is no effort on my part?
I guess the only thing I can compare it to is having a healthy fit body. You’re not just going to wake up one morning and magically have the body you’ve always dreamed of! You have to put the work in! You have to be discipline with what you eat, be dedicated to working out a certain amount each week. If you are consistent, then eventually those changes will occur.
It’s the same with our relationship with the Lord. We need to meet with Him. Talk to Him. Read His word. Saturate ourselves in His presence. And eventually that longing for Him will come. The intimacy will be there.
And when that longing and intimacy with the Lord are there, nothing else matters!
As always, thanks for listening to my thoughts friends!
Ok, let’s move onto these Vegetarian Stuffed Tomato beauties shall we?
Last week, I stuffed an avocado. So this week I figured we’d stick to the theme. 🙂 These Tomatoes are stuffed with a light, fresh, herb filled Mediterranean Quinoa Salad. Quinoa tossed with kalamata olives, yellow bell peppers, cucumbers, mint, oregano, and a light lemon vinaigrette! It’s the absolute perfect side dish for that chicken or salmon you just whipped up and absolutely refreshing!
These stuffed tomatoes will also be perfect fit for those summer backyard BBQ parties you have coming up in a couple of months. And definitely fitting for right now, as we head into swim suit season! Gasp!
Bon Appetit friends and Happy Monday!
P.S. can’t wait to watch the Bachelor tonight… what drama will unfold!!! muahahahaha!
- Serves: 8
- Serving size: 1 tomato
- Calories: 142
- Fat: 6 g
- Saturated fat: 1 g
- Carbohydrates: 19 g
- Sugar: 4 g
- Sodium: 95 mg
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 4 mg
- ½ cup dry quinoa
- 1 cup water
- ⅓ cup finely diced yellow pepper
- ⅓ cup finely diced english cucumber
- ⅓ cup fined diced kalamata olives
- ¼ cup crumbled feta cheese
- 2 green onions, sliced
- 1 teaspoon freshly diced mint
- 1 teaspoon freshly dice oregano
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt to taste
- 8 vine ripe tomatoes, seeds scooped out
- In a small saucepan add quinoa and water. Bring to a boil. Cover and reduce heat to simmer for 15 minutes or until water is gone.
- Fluff quinoa with a fork.
- Add quinoa to a medium bowl with yellow pepper, cucumber, kalamata olives, feta cheese, and green onion.
- In a small bowl add mint, oregano, dijon mustard, honey, lemon juice, olive oil, salt, and pepper. Whisk until emulsified or until there is no more separation between oil & vinegar.
- Add dressing to the quinoa bowl and stir to coat everything in the dressing. Set aside.
- Using a pairing knife, cut a hole in the top of the tomato. Take the stem off the tomato. Using a small spoon scoop the seeds out of the tomato through the hole you created up top.
- Fill each tomato with the quinoa mixture.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!