Cashew Cheese Stuffed Tomatoes
with Quinoa & Zucchini Olive Salsa
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- 4 Roma tomatoes
- 2 oz Treeline® Soft French-Style Cashew Cheese
- ¾ cup white quinoa
- 1 shallot
- 1 garlic clove
- 1 lemon
- ½ oz f fresh parsley
- 1 zucchini
- ¼ cup Kalamata olives
- ¼ cup (½ cup) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
Divide the cooked quinoa between plates. Top with cashew cheese stuffed tomatoes and zucchini olive salsa. Bon appétit!