It's a health trend gaining in popularity -- going meatless one day a week. In the summer, it can be an easy way to eat light!
Health Reporter Valerie Lego heads to the Fulton Street Farmer's Market in Grand Rapids for a recipe rom Blue Cross Blue Shield of Michigan's Grace DeRocha.
Here's her recipe:
Mediterranean Stuffed Tomatoes
Ingredients
- 1 cup cooked red or black quinoa
- 8 medium on-the-vine tomatoes
- ½ cup quartered artichokes, roughly chopped
- ½ cup feta cheese, plus a few tablespoons extra for topping
- 1/3 cup kalamata olives, thinly sliced
- 1 small zucchini, diced
- 1/3 cup of pine nuts
- 1.5 tablespoon olive oil
- 2 cloves of garlic, minced
- ground sea salt, to taste (may not need any due to the natural salty flavor of the olives and feta)
- cracked black pepper, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray baking dish with cooking spray.
- Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
- In a medium bowl, mix together the filling (cooked quinoa, artichokes, feta, olives, zucchini, pine nuts, olive oil, garlic and salt and pepper to taste).
- Brush the tops of the cored tomatoes with olive oil.
- Use a spoon to stuff the tomatoes with the quinoa mixture.
- Top each tomato with extra feta.
- Bake for 15-20 minutes, until the feta starts to turn golden. Enjoy!
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