 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Raw. Vegan. Gluten-free. A perfect summer lunch or supper! Ingredients:
2 tomatoes |
1/4 c quinoa |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1/4 c red onion, chopped |
1 clove garlic, minced |
2 tbsp fresh basil, chopped |
1/2 tsp dried oregano |
1 tsp olive oil |
1 tsp balsamic vinegar |
Directions:
1. Slice just the very top off each tomato. Scoop out pulp and seeds, squeezing through a cheesecloth or paper towel to remove excess water.
2. Turn tomatoes upside down on paper towels and allow to drain while quinoa cooks.
3. Prepare quinoa according to package's directions, omitting any fats and adding minced garlic and oregano.
4. After quinoa has cooked and cooled, mix with remaining ingredients. Spoon half of mixture into each tomato. Enjoy room temp or chilled.
|
|