Paleo Egyptian Brunch: Wholesome Feta Stuffed Tomatoes with Almond-Herb Quinoa & Tahini Drizzle

Allergens

Dairy (Feta Cheese), Nuts (Almond Milk and Almond-Herb Quinoa)

Ingredients

• 6 large tomatoes 1 cup quinoa (uncooked) 1 1/2 cups almond milk 1 tbsp olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 cup spinach, chopped 1/4 tsp cumin 1/4 tsp ground coriander Salt and pepper to taste 8 oz feta cheese, crumbled 1/2 cup tahini 2 tbsp lemon juice Fresh parsley and mint for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut the tops off the tomatoes and remove seeds, creating a hollow shell.
3. In a medium saucepan, combine quinoa and almond milk, bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is tender. Fluff with a fork and set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant.
5. Add spinach, cumin, coriander, salt, and pepper to the skillet, cooking for 2 3 minutes or until spinach has wilted.
6. Stir in cooked quinoa and mix well.
7. Evenly distribute the mixture into the hollowed out tomatoes, filling them completely.
8. Arrange filled tomatoes on a baking sheet and bake for 20 25 minutes or until tomatoes are tender.
9. In a small bowl, whisk together tahini and lemon juice to create a smooth sauce.
10. Remove tomatoes from oven and let cool slightly. Top each with crumbled feta and drizzle with tahini sauce.
11. Garnish with fresh parsley and mint leaves.

Chef’s Insight

This dish is an excellent fusion of Egyptian flavors with Paleo principles in mind.

Notes

Ensure all ingredients are organic when possible for the best nutritional value.