Print

Mediterranean Quinoa Stuffed Tomatoes

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Category: Gluten Free, Side Dishes, Appetizers, Kid Friendly

Scale

Ingredients

  • 1/2 cup dry quinoa
  • 1 cup water
  • 1/3 cup finely diced yellow pepper
  • 1/3 cup finely diced english cucumber
  • 1/3 cup fined diced kalamata olives
  • 1/4 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

Instructions

  1. 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.
  2. Fluff quinoa with a fork.
  3. Add quinoa to a medium bowl with yellow pepper, cucumber, kalamata olives, feta cheese, and green onion.
  4. 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.
  5. Add dressing to the quinoa bowl and stir to coat everything in the dressing. Set aside.
  6. 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.
  7. Fill each tomato with the quinoa mixture.
  8. Serve!


Nutrition

  • Serving Size: 1 tomato
  • Calories: 142
  • Sugar: 4 g
  • Sodium: 95 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 4 mg