Baked Tomatoes Stuffed with Quinoa and Olives

Ingredients

• 4 large beefsteak tomatoes
• 1 cup cooked quinoa
• 0.5 cup Kalamata olives, chopped
• 3 tbsp capers, rinsed and chopped
• 0.25 cup sun-dried tomatoes, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.25 cup fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp balsamic vinegar

Method

1. Cut off the top 0.5 inch of each tomato and scoop out the center flesh with a spoon, keeping shells intact.
2. Mix cooked quinoa, olives, capers, sun-dried tomatoes, garlic, oregano, parsley, salt, and pepper in a bowl.
3. Divide filling evenly among tomato shells. Drizzle each with a little olive oil and balsamic vinegar.
4. Place stuffed tomatoes in a baking dish and bake at 375°F for 18-20 minutes until tomatoes are tender and filling is heated through.