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Gluten-Free Quinoa Salad-Stuffed Tomatoes

Betty Crocker Kitchens
Updated Sep 20, 2016
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There's nothing better than a beautiful tomato in summertime, unless you stuff it with this tasty veggie-packed filling!

Gluten-Free Quinoa Salad-Stuffed Tomatoes

  • Prep Time 35 min
  • Total 35 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 6 large tomatoes (about 3 inches diameter)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground red pepper (cayenne)
  • 3 green onions, thinly sliced
  • 1 red bell pepper, diced (about 1 cup)
  • 1/2 cup canned black beans, drained, rinsed
  • 1/2 cup canned white shoepeg corn, drained, rinsed
  • 1 cup cooked quinoa
  • 3/4 cup crumbled feta cheese (3 oz)
  • 1/4 cup chopped fresh cilantro

Instructions

  • Step 
    1
    Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
  • Step 
    2
    In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
  • Step 
    3
    Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.

Nutrition

180 Calories
7g Total Fat
7g Protein
23g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
370mg
15%
Potassium
680mg
19%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
22%
Sugars
8g
Protein
7g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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