Mediterranean Quinoa-Stuffed Baked Tomatoes
These stuffed tomatoes are filled with flavors of the Mediterranean that are healthy and delicious.
Servings: 4 people
Calories: 241kcal
Ingredients
- 4 tomatoes big
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1/2 cup quinoa uncooked
- 2 tablespoons capers rinsed and coarsely chopped
- 2 tablespoons parsley fresh, finely chopped
- 1/8 teaspoon ground pepper
- 1 teaspoon dried oregano
- 2 garlic cloves peeled and halved
Instructions
- Slice the top of the tomatoes then set them aside.
- Empty the tomatoes by carving the sides with a small, sharp knife then scoop out the pulp with a spoon or a melon baller. Set aside the pulp.
- Distribute 1/2 teaspoon of salt to sprinkle inside the tomatoes.
- Oil the baking dish with 2 tablespoons of extra virgin olive oil.
- Place the tomatoes in the baking dish.
- In a medium bowl, put the tomato pulp and liquefy it with an immersion blender.
- In the same bowl, add the quinoa, the remaining 1/2 teaspoon salt, parsley, capers, oregano, the remaining extra virgin olive oil and pepper then mix.
- Fill up the tomatoes with the quinoa mixture until 2/3 of the capacity of the tomatoes.
- Put half a garlic in each tomato.
- Put back the top part of each tomato.
- Bake at 395 degrees F for 45 minutes or until the quinoa is cooked through.
Nutrition
Serving: 1each | Calories: 241kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 141mg | Fiber: 4g | Sugar: 5g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8