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Gluten-Free Quinoa Salad-Stuffed Tomatoes

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Gluten-Free Quinoa Salad-Stuffed Tomatoes
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6
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There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed 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

Directions

  • 1 Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
  • 2 In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
  • 3 Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.
Tips  

Tomatoes can be stuffed and held in the refrigerator up to 4 hours prior to serving.

Shredded chicken breast is a great addition to this salad. Stir in 3/4 cup shredded cooked chicken breast along with the feta cheese.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 
No nutrition information available for this recipe
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