Quinoa Stuffed Tomatoes

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 4 servings

Ingredients

•  1 1/2 cups cooked quinoa (cooked according to package directions)
•  4 large tomatoes
•  1/8 tsp salt
•  2 Tbsp olive oil
•  1/2 cup red onion, chopped
•  2 garlic cloves, minced
•  1/3 cup Kalamata olives, pitted and chopped
•  1/4 cup toasted pine nuts
•  1/4 cup mint, chopped
•  Salt and pepper to taste
•  Optional: feta cheese

Directions

1.  Hollow out the tomatoes by cutting a large circle downward around the stem (like a pumpkin), remove the top and scoop out the pulp. Salt the insides and turn them upside down on paper towels. Let stand 10 minutes.
2.  Preheat the oven to 375°F.
3.  Make the filling: heat a skillet over medium heat. Add oil and onion. Cook about 5 minutes until softened. Add the garlic and cook another minute.
4.  Remove from heat, add quinoa, olives, pine nuts, mint, and salt and pepper to taste.
5.  Fill tomatoes with quinoa filling. Place on a baking sheet and bake about 25 minutes.
6.  Top with feta cheese if using and serve.

Nutrition Facts

Recipe Yields: 4 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.