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Mediterranean Stuffed Tomatoes with Quinoa

Cookie and Kate
  • 30 minutes
  • Serves 4

INGREDIENTS

1

quartered artichokes (about 4 ounces

2 cloves

Garlic (minced or use a garlic press), fresh

8

On-the-vine tomatoes, medium

15

Kalamata olives

1 cup

Quinoa, cooked red or black

1

Sea salt, ground

1 tbsp

Olive oil

1/2 cup

Feta, full fat