My husband introduced me to Quinoa a few years ago. I had never heard of it more less tried it. I liked it, it was ok. Not something i would eat all the time but every now and then. I decided to try this and hope there would be some good flavors going into the Quinoa. All i can say after trying it is WOW!! The flavors in this are amazing. Theres a little sourness a little sweet and a little salty. They all go together perfectly. I will for sure be making this many more times. This will be my go to recipe when i have nothing else to make or for a last minute dinner idea. It doesn't take very long to put together either the longest part of this is the baking. Hope yall enjoy!!
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups chicken broth
1 tsp dried oregano
6-8 large tomatoes
1 Tbs olive oil
2 Tbs balsamic vinegar
1/4 cup kalamata olives, chopped
1 cup crumbles feta cheese, divided
1/4 cup toasted pine nuts
kosher salt and freshly ground black pepper
Directions:
Preheat oven to 350°
Combine the quinoa, broth and oregano in a saucepan. Cover and bring to a boil. Reduce heat to med-low and simmer for 10-15 min. or until quinoa is cooked and liquid is fully absorbed. While the quinoa is cooking, slice about 1/2 an inch off the top of the tomatoes. Set tops aside we will use them. Scoop out the inside of the tomatoes leaving just a shell remaining. Discard the insides. Sprinkle the insides with salt and pepper. Once the quinoa is finished cooking stir in the olive oil, balsamic vinegar, chopped olives, 1/2 cup of the feta, pine nuts, and reserved diced tomatoes. Add salt and pepper to taste. Dive the quinoa mixture between tomatoes and slightly pack. Top with the remaining feta cheese. Bake for 20-25 min. or until heated through and cheese has browned slightly.
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups chicken broth
1 tsp dried oregano
6-8 large tomatoes
1 Tbs olive oil
2 Tbs balsamic vinegar
1/4 cup kalamata olives, chopped
1 cup crumbles feta cheese, divided
1/4 cup toasted pine nuts
kosher salt and freshly ground black pepper
Directions:
Preheat oven to 350°
Combine the quinoa, broth and oregano in a saucepan. Cover and bring to a boil. Reduce heat to med-low and simmer for 10-15 min. or until quinoa is cooked and liquid is fully absorbed. While the quinoa is cooking, slice about 1/2 an inch off the top of the tomatoes. Set tops aside we will use them. Scoop out the inside of the tomatoes leaving just a shell remaining. Discard the insides. Sprinkle the insides with salt and pepper. Once the quinoa is finished cooking stir in the olive oil, balsamic vinegar, chopped olives, 1/2 cup of the feta, pine nuts, and reserved diced tomatoes. Add salt and pepper to taste. Dive the quinoa mixture between tomatoes and slightly pack. Top with the remaining feta cheese. Bake for 20-25 min. or until heated through and cheese has browned slightly.
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