Serves 4
Ingredients
4 large beefsteak or yellow tomatoes
Salt and pepper, to taste
12 asparagus spears, trimmed
Olive oil
2 cups quinoa
½ cup feta, crumbled
2 tbsp. parsley, chopped
1 tbsp. red wine vinegar
¼ cup kalamata or niçoise olives, chopped
Directions
Preheat oven to 325°. Cut a ¾-inch slice off bottom of each tomato, reserving them for lids. Scoop out seeds and center flesh, sprinkle inside with salt and pepper, and place them stem side down on a baking sheet. Put tops on and roast in oven for 10-12 minutes or just until tomatoes begin to soften. Remove and allow to cool.
Preheat grill or grill pan. Brush asparagus with olive oil, season with salt and pepper, and grill until cooked through, about 2 minutes per side. Allow to cool. Slice on the bias about 1 inch thick.
Bring 8 cups salted water to boil in large saucepan. Add quinoa and cook until soft. Drain and rinse under cool running water. Drain again. In medium bowl, combine quinoa, chopped asparagus, feta cheese, parsley, red wine vinegar, olive oil (2 tablespoons), and olives. Season with salt and pepper.
Increase oven to 350°. Spoon mixture into roasted tomatoes, replace lid, and cook in oven just long enough to warm tomatoes throughout, about 2 minutes. Place tomatoes on plates. Drizzle with olive oil and serve.
Couscous, orzo pasta, or barley can be substituted for quinoa.