Quinoa, basil and olive stuffed tomatoes
Oven roasted stuffed tomatoes with a flavour packed filling of quinoa, fresh basil and olives.
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Servings: 2
Calories: 212kcal
Ingredients
- 4 large, ripe tomatoes
- 1 cup cooked quinoa
- 2 teaspoon olive oil
- 8 pitted black olives, finely chopped
- ¼ cup fresh basil leaves, chopped (approximate)
- 1 clove garlic, crushed or finely grated
- Salt, to season
- Pepper, to season
Instructions
- Preheat oven to 180C (350F) fan bake.
- Cut the tops off the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes.
- Put the cooked quinoa, olive oil, olives, basil and garlic in a mixing bowl and mix well to evenly distribute everything.
- Season with salt and pepper to taste, remembering that the olives are salty so you won't need much salt.
- Spoon the filling into the tomatoes, pressing it down with the back of a spoon as you go so that the tomatoes are quite firmly packed.
- Put the stuffed tomatoes and tomato tops in a roasting dish and cook for 15-20 minutes, or until fragrant, soft and a little caramelised around the edges. The tomatoes will collapse if overcooked, so don't overdo it.
Nutrition information
Calories: 212kcal | Carbohydrates: 31g | Protein: 6.6g | Fat: 8g | Saturated Fat: 1.1g | Sodium: 244.1mg | Fiber: 6.2g | Sugar: 7.3g | Vitamin A: 650IU | Vitamin C: 47.9mg | Calcium: 60mg | Iron: 2.7mg
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