Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto

Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto (Gluten-Free Recipe Analysis)

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1857g

Ingredients

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4 large tomatoes (about 2 pounds)

2 pounds (907g) Tomatoes, Red, Ripe, Raw, Year Round Average

907g
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1/4 tsp ½ red bell pepper, seeded and diced small

0.25 tsp (0.78g) Peppers, Sweet, Red, Raw

0.78g
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2 ears corn, kernels removed (about 1 cup)

1 cup (99g) Jew's Ear, (pepeao), Raw

99g
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2 cloves garlic, peeled and minced

2 clove (6g) Garlic, Raw

6g
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½ yellow onion, peeled and diced small

0.5 small (35g) Onions, Raw

35g
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¾ cup Spicy Cilantro Pesto

0.75 cup (12g) Coriander (cilantro) Leaves, Raw

12g
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1/4 tsp Salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp freshly ground black pepper to taste

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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2 cups cooked quinoa

2 cup (370g) Quinoa, Cooked

370g
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2 cups cooked black beans, or one 15-ounce can, drained and rinsed

15 ounce (425g) Yardlong Bean, Cooked, Boiled, Drained, With Salt

425g