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This week has been an amazing week! Why? Well, earlier in the week my tomato plants produced their first lot of tomatoes. Only, I had an issue. They produced a few too many. After giving away some to the neighbors and cooking as many as I could in recipes I already had, I decided to create a new recipe featuring this wonderful fresh ingredient.
And that is how the stuffed tomatoes with quinoa and almond recipe was born.
Truth be told, I love to stuff vegetables. I stuff them with other vegetables, quinoa, rice – just about anything really. It’s a creative way to bring a new light to ingredients we use often because let’s face it, the same old recipe can get reeeally boring.
The beautiful part about this recipe is you can change to suit your taste. Try adding different herbs and spices, maybe your favorite, and don’t be afraid to experiment with it. Let’s take a look at what this recipe has to offer.
To make this recipe, you will need 8 ingredients and 30 minutes.
We are going to start this recipe off with quinoa. Quinoa is a magical little ingredient that seems very unimpressive at first glance. But these little balls of pure goodness pack a punch. They provide us with a good source of carbohydrates (the good kind!), protein, fiber, and omega-3.
We then have tomatoes, almonds, garlic, and a variety of spices and herbs for taste. From these, we are offered a good source of vitamin C, vitamin K, biotin, potassium, folate, and vitamin B6 (just to name a few!).
Stuffed tomatoes with quinoa and almond makes the perfect dish for lunch or dinner because it’s:
To store any left overs, simply place them in an airtight container and pop them into the fridge for up to 48 hours. Just remember to re-heat them thoroughly so that the stuffing (quinoa/almond mix) inside heats properly.
There you have it – our stuffed tomatoes with quinoa and almond. I hope you enjoy these as much as I did. Be sure to let us know what you think! See you next time.
Liked this recipe? Why not head over and check out our Pumpkin, Spinach and Walnut Quinoa or the Stuffed Tomatoes with Bulgur, Pine Seeds, and Mint.
For the stuffing
For the vegetable
For the sauce
Total servings 3
|Amount Per Serving|
|Calories 404||From Fat 172|
|% Daily Value*|
|Total Fat 19g||29.4%|
|Saturated Fat 2g||8.3%|
|Trans Fat 0g|
|Total Carbohydrate 50g||16.6%|
|Dietry Fiber 14g||55%|
|Vitamin K2 0.31µg||0.3%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.71mg||35.4%|
|Vitamin C 84.59mg||141%|
|Vitamin D 0IU||0%|
|Vitamin E 12.31mg||41%|
|Vitamin K1 53.4µg||66.7%|
|Folic Acid 0µg|
|Pantothenic acid 0.94mg||9.4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.