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Gluten-Free Quinoa Salad-Stuffed Tomatoes
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Prep Time:
35 minutes
Total Time:
35 minutes
Summertime delight: Stuffed tomatoes with flavorful veggie filling.
Ingredients:
  • 6 large tomatoes (about 3 inches diameter)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground red pepper (cayenne)
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced (about 1 cup)
  • 1/2 cup canned black beans, drained, rinsed
  • 1/2 cup canned white shoepeg corn, drained, rinsed
  • 1 cup cooked quinoa
  • 3/4 cup crumbled feta cheese (3 oz)
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Remove the tops of the tomatoes and carefully scoop out the seeds and pulp. Pat the insides of the tomatoes dry with paper towels and set aside.
  • Combine olive oil, lime juice, salt, cumin, coriander, and cayenne in a large bowl. Add green onions, bell pepper, beans, corn, quinoa, and gently fold in feta cheese.
  • Scoop mixture into tomatoes, place on serving plates, and garnish with cilantro. Chill in the refrigerator before serving.

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