All of the ingredients needed to make these quinoa stuffed tomatoes, from the vegetables to the quinoa to the pine nuts, are naturally gluten-free!
Combine the quinoa, broth, and oregano in a saucepan. simmer for 10-15 minutes, or until quinoa is cooked and liquid is fully absorbed.
Cover the quinoa with the water and bring to a boil. Simmer for 10-15 minutes, or until quinoa is cooked and liquid is fully absorbed.
While the quinoa is cooking, slice about a half-inch off the tops of the tomatoes, and set the tops aside.
Scoop out the insides of the tomatoes so that you have just a shell remaining. Sprinkle insides with salt and pepper and place in a baking dish.
Dice the tops of the tomatoes so that you have about 1/4 c diced tomatoes, and set aside.
Preheat your oven to 350°F. Once the quinoa has finished cooking, stir in the olive oil, balsamic vinegar, and other remaining ingredients.
Divide the quinoa mixture among the tomatoes and pack in slightly.
Divide the remaining feta cheese over the tops of the tomatoes.
Bake for 20-25 minutes, or until heated through, and the cheese has browned slightly.
You know you do! Swipe up to get them.