• 1 cup low-sodium vegetable broth
  • 1/2 cup quinoa, rinsed
  • 4 large ripe but firm tomatoes
  • 1/2 small onion, diced
  • 3 cloves garlic, sliced
  • 6 ounces tempeh, diced
  • 2/3 cup raisins
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons chopped fresh parsley
  1. Bring broth and quinoa to a boil in a small saucepan. Lower the heat, cover and simmer until water is absorbed and grains are tender, 20 to 25 minutes.
  2. Meanwhile, slice the top off each tomato to expose the inside. Use a spoon to hollow out pulp and seeds and place in a bowl.
  3. Chop the tomato tops and add to the bowl. Set bowl and tomato shells aside.
  4. Preheat oven to 400°F.
  5. In a large skillet, combine onion and 2 tablespoons water. Cook over medium heat, stirring frequently, until onion begins to brown, about 6 minutes.
  6. Stir in garlic, tempeh, raisins, thyme, pepper and reserved tomato trimmings and cook, stirring frequently, until most liquid has evaporated, about 5 minutes. Stir in quinoa and parsley.
  7. Stuff tomato shells with quinoa mixture, mounding it on top, and place tomatoes on a baking sheet lined with parchment paper.
  8. Bake until tomatoes are soft and filling is just browned on top, about 15 minutes.
Nutritional Info: 
Per Serving(Serves 4): 290 calories (60 from fat), 6 g total fat, 1 g saturated fat, 55 mg sodium, 49 g carbohydrates, (6 g dietary fiber, 7 g sugar), 14 g protein.

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