Ingredients
- 1/2 cup Quinoa rinsed
- 1 clove Garlic minced
- 1/2 tsp Thyme fresh, chopped
- 1 cup Vegetable Broth
- 1 cup Green Peas
- 8 Tomatoes vine ripened
- Pinch salt and pepper
- 1/4 cup Goat cheese crumbled
- 1 tbsp Parsley fresh, chopped
Instructions
- In a saucepan, combine quinoa, garlic, thyme and broth. Bring to a simmer; cover and cook for about 15 minutes or until broth is absorbed and quinoa is tender. Stir in peas; cover and let stand for 5 minutes.
- Meanwhile, cut top 1/2 inch (2 cm) off tomatoes and hollow out centres. Discard seeds and pulp or reserve for another use. Sprinkle inside of tomatoes with salt and pepper.
- Fill each tomato with quinoa and pea mixture. Nestle in small oiled casserole dish. Sprinkle each with goat cheese and parsley.
- Enjoy as is or alternatively, cover lightly and bake in 350 F (180 C) oven for about 15 minutes or until tomatoes start to split.
Nutrition Facts
Quinoa and Pea Stuffed Tomatoes
Per
150 g
Calories
70
% Daily Value*
Fat
1.5
g
2
%
Saturated Fat
1
g
6
%
Carbohydrates
13
g
4
%
Fibre
3
g
13
%
Sugars
4
g
4
%
Protein
3
g
6
%
Sodium
25
mg
1
%
Vitamin A
1000
IU
20
%
Vitamin C
28.9
mg
35
%
Calcium
20
mg
2
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
