Fall

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
In This Recipe
Directions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Then, fold in the chard, tomatoes and onions.
  4. Place in a greased 1 1/2 quart casserole dish and top with remaining feta cheese.
  5. Bake in oven 20 to 25 minutes until warmed through.

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