Quinoa & Cous Cous Stuffed Tomatoes

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Ah, I love it when leftovers and almot rotten vegetables come together to make a delicous and quick meal.

I had a half cup each of leftover quinoa and whole wheat cous cous, along with 6 (how did I even end up with that many?)  almost too-ripe tomatoes lounging around and decided to put them to good use.  Some inspiration from my wonderful (almost) vegan co-worker Arikka, who was inspired by our new favorite author/chef over at 101 Cookbooks, helped this recipe along and I was absolutely pleased with the outcome 🙂

(In case you were wondering, I liked the cous cous version better!)

               

6 large tomatoes

1/2 cup qunioa, cooked

1/2 cup whole wheat cous cous, cooked

1/2 cup fresh spinach, chopped

1/2 cup Parmesan cheese, shredded, plus some for topping

4 cloves garlic, minced

2 tbsp olive oil

Salt and pepper to taste

  • In a bowl mix quinoa, with 1/4 cup spinach, 1/4 cup Parmesan cheese, 2 cloves of garlic, 1 tbsp oil, salt and pepper
  • Do the same with the cous cous and remaining ingredients in another bowl
  • Scoop each of the mixes into 3 tomatoes each and top with a sprinkle of Parmesan cheese
  • Preheat oven to 350 degrees and cook in  baking pan for 50 minutes
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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