Quinoa Stuffed Tomatoes with Pesto and Goat Cheese
- 6 very large tomatoes (7-8 oz each)
- 1/2 cup quinoa
- 1/2 tsp crushed garlic
- 1 tbsp olive oil
- 2 tbsp + 4 1/2 tsp pesto, divided
- 2 tbsp grated parmesan
- 1/2 tbsp minced fresh basil
- Salt and pepper to taste
- 6 tbsp (about 4 oz) goat cheese
- Whole fresh basil leaves for garnish (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (1/2 tbsp)
- Basil, Whole fresh (1)
- Garlic (1/2 tsp)
- Tomatoes, very large (6)
- Condiments
- Pesto (3 1/2 tbsp)
- Cooking & Baking
- Olive oil (1 tbsp)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (1/2 cup)
- Dairy
- Goat cheese (6 tbsp)
- Parmesan, grated (2 tbsp)
Preparation
Read recipe preparation on theshiksa.com
Social Stats
72.6Rating
1-100
1-100
18Tweets
212Facebook
Shares
Shares
56StumbleUpon
Views
Views
871PinterestPins
Recipe Stats
Published July 24, 2012 (6 months ago).
251 people saved this recipe.
