Ingredients
6
large tomatoes (about 3 inches diameter)
1
tablespoon olive oil
2
tablespoons fresh lime juice
1/4
teaspoon salt
1
teaspoon ground cumin
1
teaspoon ground coriander
1/2
teaspoon ground red pepper (cayenne)
3
green onions, thinly sliced
1
red bell pepper, diced (about 1 cup)
1/2
cup canned black beans, drained, rinsed
1/2
cup canned white shoepeg corn, drained, rinsed
1
cup cooked quinoa
3/4
cup crumbled feta cheese (3 oz)
1/4
cup chopped fresh cilantro
Preparation
Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.
