
Mediterranean Stuffed Tomatoes with Quinoa
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
Directions
Learn how to make this recipe at Cookie and Kate