Quinoa Stuffed Tomatoes

2 fat, 2 grain, 3 protein, 1.5 vegetables


1 cup cooked quinoa [2 grains, 1 protein]

1 tomato [1 vegetable]

1/4 cup egg whites *optional [1 protein]

1 oz cheese (use daiya if vegan) [1 protein, 1 fat]

1 tsp oil [1 fat]

1/4 cup chopped onion

1/4 cup chopped peppers

>>Preheat oven to 425F. Clean out the tomatoes of their insides and set aside. Sauté onions and peppers in 1 tsp oil. Stir in cooked quinoa and the tomato insides you set aside earlier. Add the egg whites and 1/2 tsp salt and pepper. Once the mixture is almost cooked/cooked, spoon into your cleared tomato, while layering with cheese in between spoonfuls. Place the cap of the tomato on top. Bake for about 5-10 mins. Serve tomato on top of the remaining quinoa mixture.

*When you are baking the tomato, use a cupcake tin to hold the tomato so it stays upright.

Here it is pictured with 2 oz of italian baked tofu. This added 1.5 protein and 1 fat (not reflected in recipe exchanges above)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s