Tomatoes Stuffed with Quinoa Salad
Try this Tomatoes Stuffed with Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetables
stuffed
cucumbers
parsley
scallion
steak
tomato
lime
beef
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- salt
- 2 tb fresh lime juice
- fresh jalapeno pepper;
- 2 scallions; finely sliced
- 4 beefsteak tomatoes; cap
- 1/3 c chopped fresh parsley
- 1/3 c chopped fresh mint (or other
- 2 c cooked quinoa
- 2 kirby (pickling) cucumbers;
- 1/4 c broth (i like
- Carbohydrate 24.53986625 g
- Cholesterol 0 mg
- Fat 2.193831875 g
- Fiber 3.33437494455464 g
- Protein 5.09590625 g
- Saturated Fat 0.0075525 g
- Serving Size 1 1 Serving (121g)
- Sodium 10.619625 mg
- Sugar 21.2054913054454 g
- Trans Fat 2.1630646875 g
- Calories 137 calories
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, herb and scallions. Make a dressing of the broth, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper. Stuff tomatoes with the salad and serve one tomato to each person. FATFREE DIGEST V96 #123 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
