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Quinoa and Cheese Filled Roasted Tomatoes

Category Main Course
Servings 3 servings
Calories 318 calories
Skill Required Medium
Duration 30 minutes

Roasting the tomatoes is probably our favorite way of cooking them because it really helps bring out their delicious flavor. Also, they’re wonderful when you fill them with all kinds of ingredients. Today we’re going the healthy route, and we’ve filled them with a mix of quinoa, pickled artichokes, topped with a bit of crumbled feta.

  • 3 large tomatoes
  • 1 ounce (30 grams) green olives, thinly sliced
  • 1 ounce (30 grams) black olives, thinly sliced
  • 7 ounces (200 grams) quinoa, cooked
  • 3 ounces (85 grams) baby pickled artichokes
  • 3.5 ounces (100 grams) feta cheese
  • 1 teaspoon olive oil
  • Preheat the oven to 340°F/170°C.
  • Remove the tops of the tomatoes and scoop their inside so you can make room for the filling.
  • Thinly slice the olives on your wooden board and place them in a large bowl.
  • Add the cooked quinoa, artichokes, and feta cheese. Keep a bit of feta for later. Mix everything and use the mixture to fill the tomatoes.
  • Next, place the tomatoes in a baking dish, and drizzle a small amount of olive oil. Top with the remaining feta cheese.
  • Cook the tomatoes for the next 20 minutes!
Nutrition Per Serving
318 kcal
12 g
16 g
43 g