Cookie and Kate · by Cookie and Kate★ 5.0
Mediterranean Stuffed Tomatoes with Quinoa
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 14%
CARBS 18G42% OF CAL
4G FIBER0G ADDED3G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 9G46% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed tomatoes filled with quinoa, feta, artichokes, and olives, then baked. A colorful, Mediterranean vegetarian side dish.
sidemediterranean🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup cooked red or black quinoa
- 8 medium on-the-vine tomatoes
- ⅓ 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
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 14%
CARBS 18G42% OF CAL
4G FIBER0G ADDED3G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 9G46% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 480mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 91mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.