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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 Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
490
FAT
17g
CARBOHYDRATES
68g
PROTEIN
17g

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INGREDIENTS

Allergens: tree nut (cashew)
Tools: Small saucepan, Small oven safe skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
490
FAT
17g
CARBOHYDRATES
68g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the tomatoes

Preheat the oven to 400°F. Turn the tomatoes upside down. Using a paring knife, cut a circle that’s slightly larger than a quarter and 1 inch deep in the bottom of each tomato. Remove the loosened flesh, and sprinkle the cavity with salt and pepper. Stuff tomatoes with herb garlic cheese. Place tomatoes in a small skillet with ¼ cup olive oil and roast in the oven until soft, 20 to 25 minutes. After removing from the oven, reserve just half the warm olive oil. (4-serving meal: use ½ cup olive oil) TIPS: Roasted tomatoes should be soft but still able to hold their shape.

2
Cook the quinoa

Add quinoa, 1¼ 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. (4-serving meal: use 2½ cups water)

3
Prepare the salsa

Add shallot, garlic, lemon zest, lemon juice, parsley, zucchini, and olives to 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. Tuck in!

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