Mediterranean Stuffed Tomatoes

• 4 large beefsteak tomatoes
• 1 cup uncooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup pitted and chopped Kalamata olives
• 1/4 cup diced red onion
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 clove garlic, minced

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cut the tops off the tomatoes and scoop out the insides, creating a bowl shape. Place them on a baking sheet.
3. 3 Rinse quinoa and cook according to package instructions. Let it cool.
4. 4 In a bowl, mix cooked quinoa, feta, parsley, mint, olives, red onion, olive oil, oregano, garlic, salt, and pepper.
5. 5 Stuff the tomato 'bowls' with the quinoa mixture.
6. 6 Bake for 25 minutes until the tomatoes are tender and the tops are slightly golden.
7. 7 Let cool for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, roast the diced red onion in the oven for 10 minutes before mixing.
• Use cherry tomatoes halved if beefsteak tomatoes are unavailable.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F.

Serving Suggestions

• Pair with a fresh arugula salad and a drizzle of balsamic glaze.
• Serve alongside grilled chicken or fish for a heartier meal.

FAQ