Ingredients

The following ingredients have 8 Servings
  • 1/2 cup dry quinoa
  • 1 cup water
  • 1/3 cup finely diced yellow pepper
  • 1/3 cup finely diced english cucumber
  • 1/3 cup fined diced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 green onions, sliced
  • 1 teaspoon freshly diced mint
  • 1 teaspoon freshly dice oregano
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt to taste
  • 8 vine ripe tomatoes, seeds scooped out

Instruction

  • In a small saucepan add quinoa and water. Bring to a boil. Cover and reduce heat to simmer for 15 minutes or until water is gone.
  • Fluff quinoa with a fork.
  • Add quinoa to a medium bowl with yellow pepper, cucumber, kalamata olives, feta cheese, and green onion.
  • In a small bowl add mint, oregano, dijon mustard, honey, lemon juice, olive oil, salt, and pepper. Whisk until emulsified or until there is no more separation between oil & vinegar.
  • Add dressing to the quinoa bowl and stir to coat everything in the dressing. Set aside.
  • Using a pairing knife, cut a hole in the top of the tomato. Take the stem off the tomato. Using a small spoon scoop the seeds out of the tomato through the hole you created up top.
  • Fill each tomato with the quinoa mixture.
  • Serve!