Stuffed Quinoa Beefsteak Tomatoes
  • 1Tbsp. olive oil
  • 1/2cup diced white onion
  • 1clove garlic, diced
  • 1/2cup quinoa
  • 1tsp. dried basil
  • 1Tbsp. lemon juice
  • 1cup vegetable stock
  • 1/4cup diced broccoli
  • 4large tomatoes
  1. Add olive oil to the bottom of a sauce pan. Sauté onions and garlic on low heat until the onions are translucent.
  2. Add quinoa, basil, lemon juice, and stock and bring to a boil. Turn to low heat and allow quinoa to absorb all the water (about 20 minutes). Stir in broccoli to the quinoa mix.
  3. Cut open the top of the tomatoes and remove the seeds. Fill the space inside the tomato with the quinoa broccoli mixture and bake in the oven for 15 minutes.
Recipe Notes

Nutrition facts per serving (1 stuffed tomato): 210 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 570 mg sodium, 44 g carbohydrate, 9 g fiber, 8 g protein