Mediterranean Stuffed Tomatoes With Quinoa

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Cookie and Kate

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Ingredients

1 cup cooked red or black quinoa

8 medium on-the-vine tomatoes

1/3 can quartered artichokes (about 4 ounces, or 1/2 cup), roughly chopped

1/2 cup full fat feta, plus a few tablespoons extra for topping

15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)

1 tablespoon olive oil

2 cloves fresh garlic (minced or use a garlic press)

ground sea salt, to taste

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