Provençal Stuffed Tomatoes with Quinoa, Olives, Herbs and Golden Feta

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with 1 tablespoon of olive oil.

2. 2

   Slice the tops off the tomatoes and reserve them. Using a spoon, carefully scoop out the pulp and seeds, leaving a sturdy shell. Finely chop the removed pulp and set aside. Place the hollowed tomatoes in the baking dish, sprinkle a pinch of salt inside, and set them upside down on paper towels for 10 minutes to release excess liquid.

3. 3

   Meanwhile, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Remove from the heat and let it rest for 5 minutes; then fluff with a fork.

4. 4

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion for 4 to 5 minutes until translucent. Add the garlic and cook for 30 seconds more. Stir in the chopped tomato pulp and cook for 3 minutes to slightly concentrate the flavor.

5. 5

   Add the Kalamata olives, dried oregano, black pepper, lemon zest, and 2 tablespoons of lemon juice to the skillet. Mix well. Add the cooked quinoa, parsley, mint, and about two-thirds of the crumbled feta. Taste and adjust the salt if needed.

6. 6

   Gently pat the inside of the tomatoes dry with paper towels. Fill each tomato with the quinoa mixture, pressing lightly so the filling stays compact. Top with the remaining feta.

7. 7

   In a small bowl, combine the breadcrumbs with the remaining tablespoon of olive oil. Sprinkle this topping over the stuffed tomatoes. Place the reserved tomato tops alongside them in the dish.

8. 8

   Bake at 200 °C / 400 °F for 25 to 30 minutes, until the tomatoes are tender but still hold their shape and the topping is golden. Let rest for 5 minutes before serving. Serve each portion with two tomatoes and their baking juices.