Microwave Pistachio-Stuffed Tomatoes

Prep Time: 10 minutes
Cook Time: 3–5 minutes
Total Time: 15 minutes

2 stuffed tomatoes

2 medium ripe tomatoes

¼ cup shelled pistachios (unsalted), finely chopped

¼ cup cooked quinoa (or couscous, bulgur, or rice)

1 tablespoon chopped parsley

1 teaspoon chopped fresh mint or basil

1 small garlic clove, minced

Zest of ¼ lemon

1 teaspoon lemon juice

1 tablespoon olive oil

Salt and pepper, to taste

Optional: 1 tablespoon crumbled feta or shredded mozzarella

Make your quinoa. Prepare to package instructions.
Prep tomatoes. Slice off the tops and scoop out the pulp. Lightly salt the inside and place upside down on a paper towel to drain for 5 minutes.
Make the filling. In a small bowl, mix chopped pistachios, quinoa, herbs, garlic, lemon zest and juice, olive oil, and cheese if using. Season to taste.
Stuff the tomatoes. Pat tomato cavities dry. Spoon the filling into each tomato, packing gently.
Microwave. Place the stuffed tomatoes in a microwave-safe dish. Cover loosely with a microwave-safe lid or wax paper. Microwave on high for 2½ to 4 minutes, until tomatoes are soft and filling is heated through. Let rest for 1 minute before serving.
Serve. Garnish with extra herbs or a drizzle of olive oil if desired. Serve warm.