These stuffed tomatoes are unlike any other. Packed with artichokes, quinoa, and feta, these tomatoes will leave you feeling...well, stuffed!
1 cup red or black quinoa
2 tbsp. chopped, fresh basil
8 medium vine-ripened tomatoes
1/3 can Reese Quartered Artichoke Hearts
1/2 cup full fat feta, plus extra for garnish
15 Kalamata olives, sliced thin
1 tbsp. DaVinci Extra Virgin Olive Oil
2 cloves fresh garlic, minced
Salt and pepper, to taste
Preheat oven to 375 degrees F.
Cook the quinoa according to the package. Once cooked, rinse and add chopped basil, salt and pepper to taste.
With a small knife, cut the top off each tomato and gently core it out by running the knife vertically around the middle. Be careful to not cut through the bottom! With a spoon, or your fingers, take out the core and use the knife to clean out any excess remaining inside.
In a medium bowl, mix together cooked quinoa, feta, artichokes, olives, olive oil, and garlic.
Coat a baking dish with cooking oil and lightly brush the tops of the tomatoes with olive oil.
Use a spoon to stuff the tomatoes with the quinoa-artichoke mixture.
Sprinkle extra feta on top of each tomato.
Bake for 15-20 minutes or until the feta starts to turn golden.
Garnish each tomato with basil for the perfect presentation!