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[acf field=’ingredients’]
  1. Cook your quinoa according to the package instructions. One cup of quinoa plus 2 cups of liquid on the stove top for approximately 15-20 minutes.
  2. While that is cooking, chop up your veggies and sauté them with cooking spray
  3. Hollow out the four slicing tomatoes using a steak knife and spoon, while your vegetables are sautéing.
  4. Once the quinoa has cooked (they should look like little fish eggs) and the veggies are tender, combine the two and add your black beans. Mix until evenly combined.
  5. Add Mexican spices to taste.
  6. Spoon quinoa mixture into hollowed out tomatoes.
  7. Served warm or chilled.

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