Wednesday, August 25, 2010

Quinoa And Feta Stuffed Roma Tomatoes

Four little Romas, pretty as can be,
But not quite enough to make into puree,
Mags says, "Hey, how 'bout stuffing them instead?
Fill 'em up with quinoa and top 'em off with bread."

(crumbs, that is....white gold, Panko tea)

Do you see now why my book pamphlet sticky note of poems has never been published?

Anyway, I had some leftover Roma tomatoes but not enough to cook up into a sauce, so I decided to stuff them. Oh my, they turned out to be a surprising success to me. (otherwise you wouldn't even be hearing about them!)

Quinoa And Feta Stuffed Roma Tomatoes

1/2 cup quinoa, cooked in 1 cup of chicken broth per package instructions
4 large Roma tomatoes
1 TBSP fresh snipped chives
1 TBSP fresh basil, chopped
2 ounces feta cheese
pepper
1/4 cup Panko bread crumbs
1/4 cup Parmesan cheese, grated
1-2 tsp extra virgin olive oil

Preheat oven to 435 degrees. Spray baking sheet with cooking spray.

Cut tomatoes in half, lengthwise and hollow out seeds and any membranes. Place tomatoes cut side up on prepared baking sheet.

In a small bowl mix together the chives, basil, and feta cheese. Stir in the cooked quinoa and season all with pepper.

In another small bowl combine Panko and Parmesan cheese.

Stuff tomatoes with quinoa mixture. Top with the bread crumbs. Lightly drizzle olive oil over the tops.

Bake for 12-15 minutes. Remove from oven. Serve warm or at room temperature.

20 comments:

Daniela said...

Tiene una pinta estupenda, muy buena ideea para utilizar la quinoa.
Hasta pronto.

From the Kitchen said...

I'm happy to have another tomato recipe to stretch out the season as far as possible. I have been roasting some plump romas but without stuffing them. Your stuffing turns them into an entree. Hum, the poetry? I can see it in a family cookbook. Write on!!!!!

Best,
Bonnie

Barbara Bakes said...

What a perfect summer side dish. I think I've got all the ingredients to make this today.

Federica said...

un piatto perfetto!!buonissimo e colorato!complimenti!ciao!

Carolyn said...

They look great...and I think the poem is cute!

Merut said...

These look like a great appetizer for a potluck or picnic. I may have to try them. Thanks!

Maria said...

Perfect summer recipe! I love it!

Julie said...

Love quinoa as a stuffing. Do you have a rice cooker? I find that qunioa cooks so well in the rice cooker. It's become my favorite appliance.

Kat said...

I rather liked your little poem. The tomato recipe looks great!!

June said...

Love the feta cheese in these and the crunchiness of the Panko. Gotta' try 'em soon!

Moogie said...

Mags, This is a great recipe and your photography is really super.

Velva said...

This is a nice way to use up a few romas-stuffing them with quinoa or other grain is a great idea. If I bring a bottle of wine, can I join you in this meal?

Rosemary said...

You have a wonderful sense of humor! (And a great tomato recipe to boot!)

Barbara said...

Lovely recipe, Mags! I discovered quinoa last year and have been enjoying it ever since. Now I have another recipe to try!

Nanan said...

Mags, I don't think there is a vegetable that you have not been able to stuff! I love it!

Sherylyn said...

These look and sound delicious! Bravo! I will definately make these. Garden tomatoes, quinoa, and cheese, how can you lose?

Karen said...

Cute poem :) These look so good. My romas are huge on the vine, but few have ripened yet. I have some quinoa in the pantry, but I'm afraid to try it. WHY?

Reginald@CeramicCanvas said...

I am a recent convert

to the world of quinoa lovers.

And I must say, I am never

leaving! Besides its round

earthy flavor, quinoa is the

perfect vehicle for absorbing the flavors

of other the ingredients in a dish.

This recipe looks like a great use and

blend of seasonal summer flavors.

Cheers!

Jessica said...

This looks yummy! For the record...I laughed at your poem. I liked it!

jessyburke88@gmail.com

Megan said...

Will you make me dinner tonight? Wow... this would be the perfect summer dinner. Maybe I'll make something similar if I get tomatoes at the farmers market this weekend.