Mediterranean Stuffed Tomatoes with Quinoa

Serves: 4 Save

Ingredients (8)

  • 1 cup cooked red or black quinoa
  • 8 medium on-the-vine tomatoes
  • 1/3 can quartered artichokes (about 4 ounces, or 1/2 cup), roughly chopped
  • 1/2 cup full fat feta, plus a few tablespoons extra for topping
  • 15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic (minced or use a garlic press)
  • ground sea salt, to taste

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