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
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Ingredients
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2 cups
Cooked quinoa
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1 cup
Chopped Swiss chard, about 4 stalks with leaves cut into ribbons
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3
Green Onions, finely chopped
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3/4 cup
Feta cheese, crumbled
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1
Egg
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1/2 teaspoon
Cumin
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1/2 teaspoon
Smoked Paprika
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1/2 teaspoon
Salt
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1 1/2 cups
Sliced Roma tomatoes
Directions
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Preheat oven to 350 degrees.
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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.
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Then, fold in the chard, tomatoes and onions.
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Place in a greased 1 1/2 quart casserole dish and top with remaining feta cheese.
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Bake in oven 20 to 25 minutes until warmed through.
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