Monday, July 14, 2014

Quinoa Stuffed Tomatoes

This recipe is another great Meatless Monday option.  The Quinoa Stuffed Tomatoes are a perfect meal or great for a side.  

Serving Size:

1 Tomato

104 Calories

3 Weight Watcher Points


¼ cup quinoa, rinsed
⅔ cup reduced-sodium vegetable broth
4 medium-to-large sized tomatoes (about 1⅔ pounds)
¼ tsp sea salt
⅛ tsp black pepper
3 Tbsp Parmigiano-Reggiano cheese, grated
2 Tbsp fresh basil, finely chopped
2 Tbsp fresh parsley, chopped
2 tsp extra virgin olive oil


-Preheat oven to 400 degrees.

-Combine the quinoa and broth in a small saucepan. Bring to a boil over medium-high heat and stir. Reduce to a simmer, cover and cook for 10-15, or until broth has been absorbed and the quinoa is fluffy.

-Meanwhile, slice the top off the tomatoes (about ½-inch thick). Cut around the stems, discard stems and dice the remaining tomato tops. Set aside in a medium-size bowl. Use a spoon to scoop out the pulp and seeds from the tomatoes, discard. Place the tomatoes in an 8”x 8” baking dish. Season with salt and pepper.

-Add the cheese, basil, parsley and oil to the bowl with the diced tomato pieces.

-When quinoa has finished cooking, stir it into the filling. 

-Using a ⅓ cup, stuff each tomato shell with filling. Bake the tomatoes for 12 minutes, or until warmed through and the tomato skins are slightly wrinkly.

What's your favorite quinoa recipe?

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