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Quinoa & Ricotta Stuffed Tomatoes

Wendy Polisi
  • 37 minutes
  • Serves 8

INGREDIENTS

8

medium tomatoes

1 cup

ricotta cheese (or cashew ricotta)

1 cup

cooked quinoa

1 cup

frozen corn (thawed)

1/2 cup

shredded carrots

1/2 cup

red onion chopped

1/4 cup

fresh chives (chopped)

2 cloves

garlic (minced)

1 tbsp

hot sauce

1/2 tsp

sea salt

2 tbsp

Parmesan cheese or vegan Parmesan