Quinoa & Feta Stuffed Roma Tomatoes

I planned to make this recipe a couple of weekend and I went looking for the recipe on my blog. I was beyond shocked to discover that the recipe was no where to be found on my blog! This is one of my favorites, I can't believe it has taken me this long to post this! Let's get started!

Start by cooking 1/2 cup of quinoa in 1 cup of chicken broth or vegetable broth (I use veggie broth). Follow the directions on the package of the quinoa you are using. Once the quinoa is cooked set it aside.

Cut 4 Roma tomatoes in half lengthwise and hollow out the seeds and the membranes. Place the tomatoes cut side up in a prepared baking dish. I prep the dish with a little bit of cooking spray.

Transfer the filling of the tomatoes to a medium saucepan. Add 1 clove of garlic to the tomatoes and let it cook over medium-low heat until it becomes fragrant and more liquid-y (is that a word!?). Once the tomato is cooked, set it aside.

Next, transfer the quinoa into a small mixing bowl and mix in 1 Tablespoon of chopped fresh basil and 1/4 cup of feta cheese.

Use a spoon to transfer the quinoa and feta filling to fill each of the tomatoes. The filling is pretty sticky so you can fill the tomatoes with a heaping top. Try to spread the quinoa filling out among the tomatoes as evenly as possible.

Then, use a spoon to pour the cooked tomato filling over the top of each stuffed tomato. Again, try to spread the tomato and garlic sauce over the tomatoes as easily as possible.

Combine 1/4 cup of bread crumbs and 1/4 cup of Parmesan cheese in a small mixing bowl. Then, sprinkle the Parmesan and bread crumb combo over the top of each stuffed tomato and then a little bit of pepper.

Preheat the oven to 425 degrees Fahrenheit. Bake the stuffed tomatoes in the oven for 12-15 minutes. These are best to serve when they are still warm.

QUINOA & FETA STUFFED ROMA TOMATOES
yield 8 stuffed tomatoes (serves 4)

ingredients
1/2 cup quinoa (dry)
1 cup chicken broth (or vegetable broth)
4 large Roma tomatoes
1 clove garlic
1 Tablespoon fresh basil, chopped
1/4 cup feta cheese, cubed
pepper
1/4 cup bread crumbs
1/4 cup Parmesan

directions
1. Start by cooking 1/2 cup of quinoa in 1 cup of chicken broth or vegetable broth. Follow the directions on the package of the quinoa you are using. Once the quinoa is cooked set it aside.
2. Cut the Roma tomatoes in half lengthwise and hollow out the seeds and the membranes. Prepare a baking dish with a little bit of cooking spray. Place the tomatoes cut side up in the prepared baking dish.
3. Transfer the filling of the tomatoes to a medium saucepan. Add the clove of garlic to the tomatoes and let it cook over medium-low heat until it becomes fragrant and more liquid-y. Once the tomato is cooked, set it aside.
4. Next, transfer the quinoa into a small mixing bowl and mix in the chopped basil and the chopped feta cheese.
5. Next use a spoon to transfer the quinoa and feta filling to fill each of the tomatoes. The filling is pretty sticky so you can fill the tomatoes with a heaping top. Try to spread the quinoa filling out among the tomatoes as evenly as possible.
6. Then, use a spoon to pour the cooked tomato filling over the top of each stuffed tomato. Again, try to spread the tomato and garlic sauce over the tomatoes as easily as possible.
7. Combine the bread crumbs the Parmesan cheese in a small mixing bowl. Then, sprinkle the Parmesan and bread crumb combo over the top of each stuffed tomato and then a little bit of pepper.
8. Preheat the oven to 425 degrees Fahrenheit. Bake the stuffed tomatoes in the oven for 12-15 minutes. These are best to serve when they are still warm.

See you tomorrow!