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
Ingredients
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4
large Roma tomatoes, halved lengthwise, seeded and cored
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3/4 cup
rinsed and drained quinoa simmered for about 15 minutes in 1 1/2 cups water and then cooled
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2 tablespoons
butter
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2
green onions, thinly sliced
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1
clove garlic, minced
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1 tablespoon
dried dillweed
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4 ounces
fresh baby spinach leaves (a great big handful)
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1/2 cup
crumbled feta cheese plus a little more for topping
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Salt and pepper to taste
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2 tablespoons
extra virgin olive oil for drizzling
Directions
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Place the cut sides of the tomatoes on paper toweling to drain while you prepare the filling.
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In a medium saute pan saute the green onion and garlic in the butter for about one minute. Stir in the dried dill weed.
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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.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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