Recipe adapted from Other Side of Fifty
Ingredients
-1/2 cup quinoa, cooked in 1 cup of chicken broth or Vegetable Broth
-4 large Roma tomatoes
-1 TBSP fresh snipped chives
-1 TBSP fresh basil, chopped
-2 ounces feta cheese
- freshly ground black pepper
-1/4 cup Panko bread crumbs
-1/4 cup Parmesan cheese, grated
-1-2 tsp extra virgin olive oil
-4 large Roma tomatoes
-1 TBSP fresh snipped chives
-1 TBSP fresh basil, chopped
-2 ounces feta cheese
- freshly ground black pepper
-1/4 cup Panko bread crumbs
-1/4 cup Parmesan cheese, grated
-1-2 tsp extra virgin olive oil
Directions
-Preheat oven to 435 degrees. Spray baking sheet with olive oil or coconut oil 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
-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
