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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
490
FAT
17g
CARBOHYDRATES
68g
PROTEIN
17g


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INGREDIENTS

  1. 4 Roma tomatoes
  2. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  3. ¾ cup white quinoa
  4. 1 shallot, peeled and minced
  5. 1 garlic clove, peeled and minced
  6. 1 lemon, zested and juiced
  7. ½ oz fresh parsley, leaves and tender stems roughly chopped
  8. 1 zucchini, finely diced
  9. ¼ cup Kalamata olives, roughly chopped
  10. ¼ cup olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Small saucepan, Small oven safe skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
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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