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July 13, 2020 Dinner

Quinoa Stuffed Tomato

fresh tomatoes stuffed with quinoa, carrots, onions, eggplant, bell peppers, and avocado

Quinoa Stuffed Tomato
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Prep Time: 14 minutes
Cook Time: 40 minutes
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 1 qt vegetable stock
  • 4 each fresh tomatoes
  • 1/2 cup fresh red onions chopped
  • 1 cup quinoa dry
  • 1/4 cup fresh green bell peppers chopped
  • 1/4 cup fresh red bell peppers chopped
  • 1/4 cup fresh eggplant diced, 1/2"
  • 1/4 cup fresh diced carrots
  • 1/2 tsp canola oil
  • 1/4 each avocados diced
  • 1 1/2 tsp ground black pepper
  • 1/4 cup fresh parsley chopped

Instructions

  • Preheat oven to 350F degrees. Cut the tops off of the tomatoes and hollow out the insides.
  • Heat oil in a saucepan over medium-high heat. Add onions and cook until they begin to soften, about 1-2 minutes. Add bell peppers, eggplant and carrots and saute until tender, approximately 2-3 minutes. Add quinoa and cook gently for 2 minutes. Add the stock to the quinoa and vegetable mixture. Bring to a boil then reduce heat to a simmer and cover. Cook until the quinoa has absorbed all of the liquid and is fully cooked, about 7-10 minutes.
  • When quinoa is cooked, remove the cover and fluff the quinoa. Gently mix in the avocado, pepper and parsley. Carefully stuff about 3/4 cup of quinoa into each tomato. Place tomatoes on a baking sheet and bake in preheated oven until tomatoes are heated through, about 15-20 minutes.

Chef Tips

Make your own vegetable stock from scraps to reduce food waste and control sodium.

Nutrition

Calories: 220kcal | Carbohydrates: 39g | Protein: 8g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 30mg | Fiber: 7g | Sugar: 7g
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