Simpler Living Blog

Mediterranean Stuffed Tomatoes


Editor’s Note: Allison Ervin is currently a junior in high school. She blogs for Lehman’s Country Life on topics relating to how today’s youth can live a simpler, healthier life. The opinions expressed here are her own.

 

This recipe originally appeared in Ready to Go Meatless? Here’s Why You Should (+ 4 Yummy Recipes).

Mediterranean Stuffed Tomatoes

AllisonErvin
Servings

8

Category

Side Dish

Ingredients

  • 1/3 cup quinoa
  • 8 tomatoes
  • 1/2 cup chopped artichoke
  • 1/2 cup feta cheese
  • 15 thinly sliced olives
  • 1 T. olive oil
  • 2 cloves fresh garlic (minced)
  • sea salt

Instructions

  1. Cook quinoa: measure out 1/3 cup quinoa and rinse under running water for 1 minute, then pour into a pot and add 2/3 cup water. Bring to a boil, then cover and simmer for 15-18 minute. Remove from heat, let sit for a few minutes, then fluff with a fork.
  2. Preheat oven to 375 degrees.
  3. Core the tomatoes and set aside.
  4. In a medium bowl, mix together the cooked quinoa, feta, artichokes, olives, olive oil and garlic.
  5. Add salt to taste.
  6. Lightly grease a baking dish and brush the tops of the tomatoes with olive oil.
  7. Use a spoon to stuff the tomatoes with quinoa mixture.
  8. Top each with more feta.
  9. Bake for 15-20 minutes and serve.
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AllisonErvin

AllisonErvin

Allison Ervin, granddaughter of company founder Jay Lehman, is passionate about the powerless – children, animals and anyone in need. A freshman at Kent State majoring in international business with a minor in non-profit management, she has served in Indonesia and Central America, teaching English in daycare centers and orphanages. A committed vegetarian, when not studying or cat-cuddling, Allison enjoys painting, listening to the latest music, and thrifting (shopping at thrift and vintage stores).

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