Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 8 portions

Ingredients

  • 1/2 cup Quinoa rinsed
  • 1 clove Garlic minced
  • 1/2 tsp Thyme fresh, chopped
  • 1 cup Vegetable Broth
  • 1 cup Green Peas
  • 8 Tomatoes vine ripened
  • Pinch salt and pepper
  • 1/4 cup Goat cheese crumbled
  • 1 tbsp Parsley fresh, chopped

Instructions

  • In a saucepan, combine quinoa, garlic, thyme and broth. Bring to a simmer; cover and cook for about 15 minutes or until broth is absorbed and quinoa is tender. Stir in peas; cover and let stand for 5 minutes.
  • Meanwhile, cut top 1/2 inch (2 cm) off tomatoes and hollow out centres. Discard seeds and pulp or reserve for another use. Sprinkle inside of tomatoes with salt and pepper.
  • Fill each tomato with quinoa and pea mixture. Nestle in small oiled casserole dish. Sprinkle each with goat cheese and parsley.
  • Enjoy as is or alternatively, cover lightly and bake in 350 F (180 C) oven for about 15 minutes or until tomatoes start to split.
Nutrition Facts
Quinoa and Pea Stuffed Tomatoes
Serving Size
 
150 g
Amount per Serving
Calories
70
% Daily Value*
Fat
 
1
g
2
%
Sodium
 
25
mg
1
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
20
mg
2
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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