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Cashew Cheese Stuffed Tomatoes with Quinoa & Zucchini Olive Salsa
2 or 4 Serving Dinner

Cashew Cheese Stuffed Tomatoes

with Quinoa & Zucchini Olive Salsa

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
430
FAT
21g
CARBOHYDRATES
62g
PROTEIN
17g

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INGREDIENTS

  1. 4 Roma tomatoes
  2. 2 oz Treeline® Soft French-Style Cashew Cheese
  3. ¾ cup white quinoa
  4. 1 shallot
  5. 1 garlic clove
  6. 1 lemon
  7. ½ oz f fresh parsley
  8. 1 zucchini
  9. ¼ cup Kalamata olives
  10. ¼ cup (½ cup) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
Tools: Small saucepan, Small oven safe skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
430
FAT
21g
CARBOHYDRATES
62g
PROTEIN
17g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the tomatoes

Preheat the oven to 400°F. Turn the tomatoes upside down. Using a paring knife, cut a circle slightly larger than a quarter, and about 1 inch deep, in the bottom of each tomato. Remove the loosened flesh, and sprinkle the tomato’s interior with salt and pepper. Stuff tomatoes with cashew cheese. Place stuffed tomatoes in a small skillet with ¼ cup (½ cup) cup olive oil and roast in the oven until soft, 20-25 minutes. After removing from the oven, reserve just half the warm olive oil. TIP: Tomatoes should be soft but still able to hold their shape.

2
Cook the quinoa

Add quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

3
Prepare the relish

Peel and mince the shallot(s). Peel and mince the garlic. Zest and juice the lemon(s). Chop the parsley. Dice the zucchini into small pieces. Chop the olives, removing any pits. Add minced shallot, minced garlic, lemon zest, lemon juice, chopped parsley, diced zucchini and chopped olives in a medium bowl and sprinkle with salt. When tomatoes are done roasting, add the reserved olive oil to the zucchini olive salsa and stir.

4
Serve

Divide the cooked quinoa between plates. Top with cashew cheese stuffed tomatoes and zucchini olive salsa. Bon appétit!

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