Sunshine Through Food - Quinoa Stuffed Tomatoes

Picture yourself out on a Greek beach. You've just come out the clear, blue water; your skin is glistening from the Mediterranean Sun, and you've got a huge buffet of food waiting for you. ohmygoodness yum. Now snap out of it. I wasn't making this up...when you take your first bite of these tomatoes, that's what you see and feel.

This is basically how this tomato came to be:

Feta: psssst, take me home

Grace: no! I dunno know what to do with you...

Obviously I gave in. So, the Feta sat in my fridge for a few days until a huge mass of ideas came to me. My favorite was this combination of tomatoes, Kalamata olives, quinoa, avocado, feta, and olive oil--very Mediterranean. Perhaps I was longing for summer flavours, or perhaps I was just tired of the same old weather.

Quinoa Stuffed Tomatoes Recipe: makes 4

• 1/2 cup of cooked quinoa
• 4 medium tomatoes
• 1/4 cup cubed avocados 
• 1/4 cup of Feta cheese + some for topping
• 6 cut Kalamata olives
• 1/2 TBSP olive oil
• 1 clove of minced garlic (optional)
• sea salt, to taste
• Italian seasoning, to taste 

Cooking Directions:

1. Preheat oven to 190C (375 F).
2. Prepare quinoa.
3. Core the tomatoes. To do this, slice about 1/8 inch off the top of the tomato and empty out the insides.
4. Mix quinoa, avocado, feta, olives, and salt [garlic and Italian seasoning] together. Take a small taste and add more of an ingredient according to taste.
5. Spray cooking dish with oil.
6. Brush tops of tomatoes with olive oil.
7. Stuff the tomatoes. Top with additional Feta.
8. Bake tomatoes for 15-20 minutes or until the Feta cheese turns to a golden color.

Note: Each stuffed tomato has about 127 calories.

So where's your favorite vacation spot?

Follow me on Bloglovin'