| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Beefsteak tomatoes; cap removed; cored, hollowed out |
|
|
Salt |
| 2 |
c |
Cooked quinoa |
| 2 |
|
Kirby (pickling) cucumbers; peeled; seeded, finely diced |
| 1/3 |
c |
Chopped fresh parsley |
| 1/3 |
c |
Chopped fresh mint (or other herb) |
| 2 |
|
Scallions; finely sliced |
| 1/4 |
c |
Broth (I like double-strength broth) |
| 2 |
tb |
Fresh lime juice |
|
|
Fresh Jalapeno pepper; seeded and minced (if you like things mild; use bell peppers or mild salsa) |
INSTRUCTIONS
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Salt
the insides of the hollowed out tomatoes and drain them upside down on a
rack. In a mixing bowl combine the quinoa, cucumbers, parsley, herb and
scallions. Make a dressing of the broth, lime juice, jalapeno pepper and
toss with the vegetables and quinoa. Season to taste with salt and pepper.
Stuff tomatoes with the salad and serve one tomato to each person.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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