Recipe courtesy of Michele Urvater
Tomatoes Stuffed with Quinoa Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 190
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 631
- Total: 40 min
- Prep: 40 min
Ingredients
4 beefsteak tomatoes, cap removed, cored and hollowed out
Salt
2 cups cooked quinoa
2 kirby cucumbers, peeled, seeded and finely diced
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 scallions finely sliced
1/4 cup olive oil
2 tablespoons fresh lime juice
Fresh jalapeno pepper, seeded and minced
Directions
- Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.