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. - inpatskitchen
- 4 large Roma tomatoes, halved lengthwise, seeded and cored
- 3/4 cups 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.