GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES
There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
- In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
- Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g
BAKED STUFFED AVOCADOS WITH QUINOA, TOMATOES AND FETA
Make and share this Baked Stuffed Avocados With Quinoa, Tomatoes and Feta recipe from Food.com.
Provided by Glori-B
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Cook 1 cup of quinoa in 2 cups of water, or according to your package directions.
- Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside.
- Dice tomato, add to avocado. Gently stir to combine.
- When finished cooking, add quinoa to avocado and tomato. Gently stir to combine.
- Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted.
- Serve hot. Salt and pepper to taste.
Nutrition Facts : Calories 376.3, Fat 24.6, SaturatedFat 7.8, Cholesterol 33.4, Sodium 433.6, Carbohydrate 31, Fiber 9.7, Sugar 3, Protein 11.7
TOMATOES STUFFED WITH QUINOA SALAD
Steps:
- Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.
GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES
There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
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MEDITERRANEAN STUFFED TOMATOES WITH QUINOA
Categories Side
Number Of Ingredients 8
Steps:
- 1. Cook your quinoa: Measure out 1/3 cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add 2/3 cup water (you're going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. 1/3 cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling. 2. Preheat oven to 375 degrees Fahrenheit 3. Core the tomatoes by slicing off the top 1/8 inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside. 4. In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic). 5. Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any). 6. Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil. 7. Use a spoon to stuff the tomatoes with the quinoa mixture. 8. Top each tomato with extra feta. 9. Bake for 15-20 minutes, until the feta starts to turn golden. 10. Garnish each tomato with a small basil leaf.
QUINOA STUFFED TOMATOES
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the quinoa, olives, cilantro, jalapenos and chile de arbol.
- In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
- Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving.
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
- Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
- Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
QUINOA AND TURKEY STUFFED TOMATOES
A quick dinner that's super healthy!
Provided by ness71
Categories Ground Turkey
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the tops off each tomato and scoop out a small amount of the insides. Discard tops and insides.
- Heat olive oil in a skillet over medium heat; cook and stir zucchini, green bell pepper, garlic, and salt until tender, about 10 minutes. Add ground turkey; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir quinoa and 1/2 of the tomato sauce into the ground turkey mixture.
- Arrange tomatoes in a baking dish. Fill each tomato with turkey-quinoa mixture. Pour remaining tomato sauce over each stuffed tomato. Pour a 1/2 inch of water into the bottom of the baking dish.
- Bake in the preheated oven until tomatoes are tender, about 15 minutes.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 32.9 g, Cholesterol 83.6 mg, Fat 14.3 g, Fiber 6.6 g, Protein 29.8 g, SaturatedFat 2.8 g, Sodium 961.1 mg, Sugar 8.5 g
QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO
Vegetarian option! And a great use of delicious heirloom tomatoes when in season!
Provided by Lynette ! @breezermom
Categories Other Main Dishes
Number Of Ingredients 23
Steps:
- For Romesco sauce, place the first 9 ingredients in a blender and process until smooth.
- To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add onion, saute 4 minutes or until the onion begins to brown. Add 1 teaspoon garlic and ginger; saute 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 3/8 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and the liquid is absorbed.
- Combine quinoa mixture, parsley, dill, and chickpeas in a bowl.
- Cut the tops off the tomatoes; set aside. Carefully scoop out the tomato pulp, leaving the shells intact. Discard the pulp. Divide quinoa mixture evenly among the tomato shells; replace the tomato tops. Spoon romesco sauce around the stuffed tomatoes.
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