Ingredients
8 large ripe tomatoes
1 cup cooked quinoa
1 cup canned chickpeas, drained and rinsed
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup pine nuts, toasted
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Directions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides using a spoon. Set the tomato shells aside and discard the insides.
3. In a large bowl, mix together the cooked quinoa, chickpeas, red onion, garlic, feta cheese, parsley, basil, and toasted pine nuts.
4. Drizzle the olive oil and lemon juice over the mixture, then season with salt and pepper to taste. Stir until everything is well combined.
5. Stuff each tomato shell with the quinoa mixture, pressing it down gently to pack it in.
6. Place the stuffed tomatoes in a baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender.
8. Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.
9. Serve warm and enjoy!