Name: Tomato and Chard Quinoa Bake
Yield: Serves 4
Ingredients: 2 cups Cooked quinoa; 1 cup Chopped Swiss chard, about 4 stalks with leaves cut into ribbons; 3 Green Onions, finely chopped; 3/4 cup Feta cheese, crumbled; 1 Egg; 1/2 teaspoon Cumin; 1/2 teaspoon Smoked Paprika; 1/2 teaspoon Salt; 1 1/2 cups Sliced Roma tomatoes

Tomato and Chard Quinoa Bake — Photo by Liz | inspired by the seasons

Author Notes: I have always been intrigued by stuffed tomato recipes, but I have yet to grow 6 tomatoes that are a uniform size and shape. Faced with a surplus of our Juliet tomatoes in the garden, I thought I would give an un-stuffed tomato recipe a whirl. Roma tomatoes or any meatier variety from the store will work here too. —Liz | inspired by the seasons

Serves: 4

Ingredients

2 cups Cooked quinoa
1 cup Chopped Swiss chard, about 4 stalks with leaves cut into ribbons
3 Green Onions, finely chopped
3/4 cup Feta cheese, crumbled
1 Egg
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1/2 teaspoon Salt
1 1/2 cups Sliced Roma tomatoes

Directions

Preheat oven to 350 degrees.
In a medium sized bowl, add egg and spices and whisk together. Add quinoa and 1/2 c of the crumbled feta cheese and stir together.
Then, fold in the chard, tomatoes and onions.
Place in a greased 1 1/2 quart casserole dish and top with remaining feta cheese.
Bake in oven 20 to 25 minutes until warmed through.