GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES

Gluten-Free Quinoa Salad-Stuffed Tomatoes image

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

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Ingredients

6 large tomatoes (about 3 inches diameter)
1 tablespoon olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper (cayenne)
3 green onions, thinly sliced
1 red bell pepper, diced (about 1 cup)
1/2 cup canned black beans, drained, rinsed
1/2 cup canned white shoepeg corn, drained, rinsed
1 cup cooked quinoa
3/4 cup crumbled feta cheese (3 oz)
1/4 cup chopped fresh cilantro

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