Stuffed Tomatoes With Quinoa

1. 1

   Spoon out 4 large field tomatoes so that all pulp is removed and shell is wide open

2. 2

   Turn upside down on paper towels for a few minutes to drain any excess moisture

3. 3

   Cook quinoa according to directions.

4. 4

   When quinoa is done sprinkle in 1/4 cup grated parmesan cheese and mix throughout

5. 5

   Add a sprinkle of parmesan to the inside bottom of the tomatoes and fill with quinoa pressing down to make a dense filling.

6. 6

   Sprinkle tops with remaining parmesan cheese and pop in the oven at 350 degrees for about 20 minutes. Tomatoes should be slightly soft to touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.