If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I only occasionally buy tomatoes during the winter, and when I do , I find that Romas on the vine are a safe choice, especially when cooked. And in my resolve to put more whole grain into our diet I decided to stuff a few of those tomatoes with quinoa, spinach and feta. And they're so pretty on your plate! —inpatskitchen
- 4 large Roma tomatoes, halved lengthwise, seeded and cored
- 3/4 cup rinsed and drained quinoa simmered for about 15 minutes in 1 1/2 cups water and then cooled
- 2 tablespoons butter
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon dried dillweed
- 4 ounces fresh baby spinach leaves (a great big handful)
- 1/2 cup crumbled feta cheese plus a little more for topping
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil for drizzling
- Place the cut sides of the tomatoes on paper toweling to drain while you prepare the filling.
- In a medium saute pan saute the green onion and garlic in the butter for about one minute. Stir in the dried dill weed.
- With the heat still on, add the spinach a little at a time, stirring all the while until it wilts. Stir in the cooked quinoa and 1/2 cup of the crumbled feta. Taste and season with a little salt and pepper if needed.
- Generously fill the tomato halves with the spinach-quinoa mixture and place in a medium baking dish. Sprinkle with a little more feta and then drizzle the tomatoes with the olive oil and bake in a 325F oven for 40 to 45 minutes.
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Best Quinoa Recipe
Make 3-ingredient frozen yogurt at home
Never buy frozen yogurt again.
Did you say vacation or cocktail?
Know (and shop) the basics.
The invincible beer can chicken.
The chicest apron around.