Quinoa and Goat Cheese Stuffed Tomatoes
Filled with quinoa and fresh herbs these cheesy stuffed tomatoes are healthy, simple and can be made ahead!
- 6 medium tomatoes
- 2 cups cooked quinoa
- 3 ounces crumbled goat cheese
- 2 Tablespoons minced fresh basil
- 2 Tablespoons minced fresh flat-leaf parsley, cilantro, or other fresh herbs
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-cracked black pepper
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 350° F. Lightly grease a rimmed baking dish large enough to hold all of the tomatoes. Cut the top off of the tomatoes and gently scoop out and discard the pulp and seeds. Arrange the tomatoes, cut-side up in the baking dish.
In a mixing bowl, combine the quinoa, goat cheese, basil, parsley, salt, and pepper and stir to combine. Gently spoon the quinoa mixture evenly into the tomatoes.
Bake until the tomatoes begin to soften and the quinoa filling turns golden brown, 15-20 minutes. Sprinkle the parmesan cheese evenly over the tomatoes and bake until the cheese melts, an additional 4-5 minutes.
Serving: 1g | Calories: 175kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 293mg | Fiber: 3g | Sugar: 4g