Tomatoes Stuffed With Quinoa, Spinach And Feta Recipe

Name: Tomatoes Stuffed With Quinoa, Spinach And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Roma tomatoes, halved lengthwise, seeded and cored; 3/4 cup 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

Servings: persons

4 large Roma tomatoes, halved lengthwise, seeded and cored
3/4 cup 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

1
Place the cut sides of the tomatoes on paper toweling to drain while you prepare the filling.
2
In a medium saute pan saute the green onion and garlic in the butter for about one minute. Stir in the dried dill weed.
3
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.
4
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.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large Roma tomatoes, halved lengthwise, seeded and cored, 3/4 cup 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, and more.

Yes, Tomatoes Stuffed With Quinoa, Spinach And Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomatoes Stuffed With Quinoa, Spinach And Feta

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