Tomatoes Stuffed with Quinoa Spinach and Feta
Ingredients
- 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 tablespoons butter
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon dried dillweed
- 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 tablespoons extra virgin olive oil for drizzling
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