fresh tomatoes stuffed with quinoa, carrots, onions, eggplant, bell peppers, and avocado
Course Main Course
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Servings 4(click to scale)
Calories 220kcal
Ingredients
4eachfresh tomatoesmedium to large
1/2tspcanola oil
1/2cupfresh red onionchopped
1/4cupfresh green bell pepperschopped
1/4cupfresh red bell pepperschopped
1/4cupfresh eggplantdiced, 1/2"
1/4cupfresh diced carrots
1cupquinoa dry
4cupvegetable stock
1/4eachavocadodiced
1 1/2tspground black pepper
1/4cupfresh parsleychopped
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.
Notes
Make your own vegetable stock from scraps to reduce food waste and control sodium.