Quinoa Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1tsp olive oil1 clove Garlic, minced1/2 medium Red Onion1/2-1C Broccoli, chopped (fresh or frozen)1 3/4C Vegetable Broth1C Organic Quinoa6 medium or large TomatoesParmesan Cheese, grated (or Nutritional Yeast to make vegan)Salt and pepper, to taste
Preheat oven to 450 degrees.
In a saucepan, heat oil over medium heat. Add onion and sweat until softened. Add in broccoli and garlic. Cook for 2 minutes. Add in vegetable broth and quinoa. Bring to a boil then reduce temp to low, cover and simmer for 15 minutes.
Meanwhile cut off the tops of tomatoes and scoop out the insides. Cut off part of the bottoms of tomatoes so they sit flat, if needed. Salt insides of tomatoes.
When quinoa is done, season with salt and pepper, if needed. Allow to cool for 5-10 minutes then fill tomatoes with the quinoa mixture.. Top each stuffed tomato with a little grated Parmesan cheese or nutritional yeast.
Place in a baking dish and bake uncovered for 15-20 minutes.
Serving Size: Makes 3 2-tomato servings
In a saucepan, heat oil over medium heat. Add onion and sweat until softened. Add in broccoli and garlic. Cook for 2 minutes. Add in vegetable broth and quinoa. Bring to a boil then reduce temp to low, cover and simmer for 15 minutes.
Meanwhile cut off the tops of tomatoes and scoop out the insides. Cut off part of the bottoms of tomatoes so they sit flat, if needed. Salt insides of tomatoes.
When quinoa is done, season with salt and pepper, if needed. Allow to cool for 5-10 minutes then fill tomatoes with the quinoa mixture.. Top each stuffed tomato with a little grated Parmesan cheese or nutritional yeast.
Place in a baking dish and bake uncovered for 15-20 minutes.
Serving Size: Makes 3 2-tomato servings
Nutritional Info Amount Per Serving
- Calories: 311.2
- Total Fat: 6.3 g
- Cholesterol: 1.3 mg
- Sodium: 697.9 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 7.8 g
- Protein: 11.8 g
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