Tomatoes Stuffed with Quinoa
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 75 grams red Quinoa
- 75 grams white Quinoa
- 250 milliliters Vegetable broth
- 1 garlic clove
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- 1 Tbsp freshly chopped Basil
- salt
- cayenne pepper
- 4 Beefsteak tomato
Preparation steps
1.
Rinse quinoa thoroughly. Bring vegetable stock to a boil. Add quinoa, cover with a lid and cook until quinoa is soft, about 15 minutes. Add more broth if necessary. Remove from heat and let cool uncovered.
2.
Scald tomatoes with hot water, rinse in cold water and peel. Cut off tomato tops and scoop out seeds and ribs. Finely chop tomato pulp. Peel garlic, chop finely and combine with chopped tomatoes, lemon juice, olive oil and basil. Season with salt and cayenne pepper. Stuff tomato shells with quinoa mixture, cover with cut-off tops and serve.
