I only occasionally buy tomatoes during the winter, and when I do, I find that Romas on the vine are a safe choice, especially when cooked. And in my resolve to put more whole grain into our diet I decided to stuff a few of those tomatoes with quinoa, spinach and feta. (A lot of "superfood" here!!)
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 Tbl butter
2 green onions thinly sliced
1 clove garlic, minced
1 Tbl dried dill weed
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 Tbl extra virgin olive oil for drizzling
Place the cut sides of the tomatoes on paper toweling to drain while you prepare the filling.
In a medium saute pan, saute the green onion and garlic in the butter for about one minute. Stir in the dill weed.
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.
Generously fill the tomato halves with the spinach-quinoa mixture and place in a medium baking dish. Sprinkle with a little more feta and the drizzle the tomatoes with the olive oil. Bake in a 325F oven for 40 to 45 minutes.