Quinoa and Olive Stuffed Tomatoes

Serves: 4    Prep time:  20 minutes   Cooking time: 2 minutes

4 medium ripe tomatoes (about 2 ¼ pounds)
½ cup (2 ounces) feta cheese, crumbled
¼ cup cooked quinoa
½ cup water
¼ cup pitted kalamata olives, chopped
2 TB fresh flat-leaf parsley, chopped
2 TB fresh basil, chopped

  1. Rinse the quinoa well and drain in a fine-mesh sieve.
  2. Combine the water and the quinoa and bring to a boil in a medium saucepan.
  3. Reduce heat, cover and simmer for 15 minutes, or until all the liquid has been absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes to fluff.
  5. Preheat broiler.
  6. Cut tops off tomatoes; discard.
  7. Carefully scoop out tomato pulp, leaving shells intact, and finely chop pulp.
  8. Combine pulp with remaining ingredients.
  9. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells.
  10. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.

Leave a Reply

Your email address will not be published. Required fields are marked *