Quinoa stuffed tomatoes
This quinoa stuffed tomatoes filled with quinoa, feta, roasted garlic and kalamata olives is a light, healthy main coarse or side dish perfect for summer.
Servings 2 portions
- 2 big tomatoes
- 1.5 cups cooked rainbow quinoa
- 2 tbsp olive oil
- 1 bulb baked garlic
- 60 g (2oz) feta cheese divided
- fresh oregano
- kalamata olives
- salt and pepper to taste
Preheat the oven to 360F(180C).
Cut a slice off the top of each tomato. Scoop out pulp with seeds, leaving a thick shell. Invert onto paper towels to drain.
Pit the olives, cut into chunks. Mix quinoa, garlic, olive oil, part of cheese, oregano and olives. Stuff the tomatoes. Put feta cheese on top, cover with the tomato "cups".
Bake for 35 minutes or to the moment tomatoes are cooked. Remove from the oven, let stand for 5-7 minutes and serve.