Ingredients
Units
Scale
- 1/3 cup quinoa
- 8 tomatoes
- 1/2 cup chopped artichoke
- 1/2 cup feta cheese
- 15 thinly sliced olives
- 1 T. olive oil
- 2 cloves fresh garlic (minced)
- sea salt
Instructions
- Cook quinoa: measure out 1/3 cup quinoa and rinse under running water for 1 minute, then pour into a pot and add 2/3 cup water. Bring to a boil, then cover and simmer for 15-18 minute. Remove from heat, let sit for a few minutes, then fluff with a fork.
- Preheat oven to 375 degrees.
- Core the tomatoes and set aside.
- In a medium bowl, mix together the cooked quinoa, feta, artichokes, olives, olive oil and garlic.
- Add salt to taste.
- Lightly grease a baking dish and brush the tops of the tomatoes with olive oil.
- Use a spoon to stuff the tomatoes with quinoa mixture.
- Top each with more feta.
- Bake for 15-20 minutes and serve.
Nutrition
- Serving Size: 8