Quinoa & Lentil Stuffed Tomatoes
Yields 8 servings
- 8 medium-large fresh tomatoes
- 1 cup quinoa
- 1 medium onion, diced
- 1 green pepper, diced
- 2 Tbl olive oil
- ½ cup dried green lentils, sorted & rinsed
- 2 ½ cup water
- ¾ cup green onions, whites and part of the green chopped
- ¾ cup fresh parsley, chopped
- Salt and pepper to taste (1/2 tsp salt)
Tomato sauce:
- 1 cup crushed no added salt tomatoes
- 1 cup fresh tomatoes (use the flesh you scooped from the tomatoes)
- 1 cup water
- 2 Tbl freshly squeezed lemon juice
- 2 Tbl olive oil
- ½ tsp salt
- Pepper to taste
- Dash of oregano
Instructions
- Wash the tomatoes and cut off the tops horizontally.
- Scoop out the flesh with a spoon and save for the sauce.
- In a medium pan, sauté onion and pepper in olive oil for 5-6 minutes or until soft.
- Add lentils and water and bring to a simmer and cook 10 minutes.
- Add quinoa to the lentil mixture and simmer another 20 minutes or until the water is absorbed and the quinoa cooked and lentils are soft.
- Turn off heat and let the dish rest.
- Transfer the quinoa & lentils to a mixing bowl.
- Add green onions, parsley, salt & pepper and mix well.
- Mix the flesh of the tomatoes with the remaining ingredients for the sauce.
- Divide the filling between the tomato shells and place them in a deep stove top pan.
- Add sauce and bring to a boil. Reduce heat and let simmer 20-25 minutes.
- Do not overcook as tomatoes may get too soft and crack open.
- Top with oregano and serve hot.
Nutrition information per tomato:
~200 calories 8g fat 1g saturated fat 245mg sodium
24g carbohydrate 5g fiber 6g protein