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Quinoa Salad-Filled Tomatoes

  • Prep 40 min
  • Total 40 min
  • Ingredients 12
  • Servings 5

Ingredients

Dressing

2
tablespoons white wine vinegar
2
tablespoons olive or vegetable oil
2
tablespoons chopped fresh chives
1
tablespoon chopped fresh basil
1/4
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, minced

Salad

3/4
cup uncooked quinoa
5
medium tomatoes
1/2
medium cucumber, chopped
1/4
cup chopped red onion
Leaf lettuce leaves

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
540mg
15%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 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 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Get more protein than any other grain with rice-like quinoa. What a way to fill vine-ripened tomatoes!

Qunioa (KEEN-wah), an ancient grain is indeed a whole grain. Eating at least 3 servings of whole grain daily may help reduce blood cholesterol.

When cooked, quinoa expands to 4 times its volume. Quinoa is lighter than rice, but it can be used in place of rice in both sweet and savory recipes.

To remove quinoa's bitter-tasting natural coating, rinse it thoroughly with cold water.

If large tomatoes are used, cut them in half and scoop out the pulp. Use half of a tomato for each serving.

Directions

  • 1 In small nonmetal bowl, mix all dressing ingredients until well blended. Refrigerate.
  • 2 Rinse quinoa with cold water; drain well. In 2-quart saucepan, heat quinoa and 1 1/2 cups water to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Place in large bowl.
  • 3 Meanwhile, cut about 1/2-inch slice off top of each tomato. With grapefruit spoon or teaspoon, carefully hollow out each tomato, leaving shell of outer flesh intact. Chop tomato pulp; drain shells well.
  • 4 To cooled quinoa, add chopped tomato pulp, cucumber, onion and dressing; mix well.
  • 5 To serve, line serving plates with lettuce. Place tomato shells on lettuce. Spoon salad mixture into shells. If desired, garnish with fresh basil or chives.

Get more protein than any other grain with rice-like quinoa. What a way to fill vine-ripened tomatoes!

Rate and Comment

Get more protein than any other grain with rice-like quinoa. What a way to fill vine-ripened tomatoes!