CindyA Posted March 17, 2014 Share Posted March 17, 2014 Prep time: 20 minutes Cook time: 27 minutes Yield: 4 servings Serving size: 1 stuffed tomato Ingredients 1/4 cup quinoa, rinsed 2/3 cup low-sodium vegetable broth 4 tomatoes (about 1 2/3 pounds) 1/4 tsp sea salt 1/8 tsp pepper 3 Tbsp Parmesan-Reggiano cheese, grated 2 Tbsp fresh basil, finely chopped 2 Tbsp fresh parsley, chopped 2 tsp extra-virgin olive oil Instructions Preheat oven to 400 degrees. Combine the quinoa and broth in a small saucepan. Bring to a boil over medium-high heat and stir. Reduce to a simmer, cover and cook for 10-15, or until broth has been absorbed and the quinoa is fluffy. Meanwhile, slice the top off the tomatoes (about 1/2 inch thick). Cut around the stems, discard stems and dice the remaining tomato tops. Set aside in a medium-size bowl. Use a spoon to scoop out the pulp and seeds from the tomatoes, discard. Place the tomatoes in an 8”x 8” baking dish. Season with salt and pepper. Add the cheese, basil, parsley and oil to the bowl with the diced tomato pieces. When quinoa has finished cooking, stir it into the filling. Using a 1/3 cup, stuff each tomato shell with filling. Bake the tomatoes for 12 minutes, or until warmed through and the tomato skins are slightly wrinkly. Nutrition Information Per Serving (1 stuffed tomato): Calories: 104 Fat: 4g Carbohydrates: 15g Fiber: 3g Protein: 5g Sugars: 6g Sodium: 105mg Vitamin A: 30% Vitamin C: 39% Calcium: 3% Iron: 6% (SkinnyMom.Com) Quote Link to comment Share on other sites More sharing options...
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