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Quinoa and Cheese Filled Roasted Tomatoes

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3 tomatoes
1 ounce green olive , thinly sliced
1 ounce black olive , thinly sliced
7 ounces of quinoa , cooked
3 ounces of baby pickled artichoke
3.5 ounces of feta cheese
1 teaspoon olive oil

Nutritional Information

318 kcal
43 g
16 g
12 g

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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.




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!

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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