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Greek Tabbouli-Stuffed Tomatoes

  • Author: Ruby Moukli
  • Yield: 4 1x


  • ½ cup vegetable stock
  • ¼ cup dry quinoa
  • 4 large heirloom tomatoes
  • ¼ cup diced feta
  • ¼ cup diced bell pepper
  • ¼ cup chopped Kalamata olives
  • 1 clove garlic, minced
  • Handful fresh mint, chopped (reserve 4 small sprigs for garnish)
  • Juice of ½ lemon
  • Drizzle of good olive oil
  • Salt to taste


  1. In a saucepan, heat stock to boiling and add quinoa. Reduce heat to low and cover, simmering until all liquid is absorbed (about 20 minutes). Set aside and let cool.
  2. Cut the tops off the tomatoes and gently hollow them out, making sure not to break the skins.
  3. When the quinoa has cooled, fluff it lightly with a fork, then mix in the other ingredients and season to taste.
  4. Gently stuff the salad into the tomatoes and garnish with fresh mint.


1. Measurements are in cups because there’s no real need for precision here. Use a teacup or coffee mug and adjust to taste.
2. You can use bulgar, couscous or rice instead of quinoa – simply cook according to the instructions on the packet.
3. Choose any large, fragrant tomatoes and don’t store them in the fridge or they’ll lose their flavour.

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