Baked Tomatoes and Cannellini Beans
Arugula, Orange, and Feta Salad
Ingredients
- ¼ cup quinoa
- 3 large tomatoes
- ⅛ tsp salt
- 1 clove garlic, minced
- 2 Tbsp canola oil
- ¾ cup canned cannellini beans, drained and rinsed
- 2 Tbsp chopped fresh basil (or use ½ Tbsp dried)
- 2 Tbsp chopped green onions
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Cook quinoa according to package directions.
- Meanwhile, cut off tops of tomatoes; scoop out pulp, leaving shells intact.
- Sprinkle inside of tomatoes with salt; place tomatoes on a greased rimmed baking sheet.
- Sauté garlic in hot oil in a large skillet over medium-high heat 3 minutes; stir in quinoa, beans, basil, and onions. Remove from heat; stir in cheeses.
- Spoon quinoa mixture into tomato shells. Bake 20 minutes or until thoroughly heated.
Side Dish Ingredients
- 1½ Tbsp canola oil
- 1 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ⅛ tsp salt
- 1 clove garlic, minced
- 1 (6-oz) pkg baby arugula
- ½ (16-oz) can mandarin oranges in light syrup, drained
- ¼ cup crumbled feta cheese
- 2 Tbsp chopped walnuts
Side Dish Instructions
- Whisk together oil, vinegar, mustard, salt, and garlic in a large bowl. Add arugula, oranges, cheese, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
284
|
162
|
446
|
| Fat (g) | 16 | 13 | 29 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 23 | 10 | 33 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 360 | 219 | 579 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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- Matching Grocery List
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