⅓ can quartered artichokes (about ½ cup), roughly chopped
½ cup full fat feta, plus a few extra tbsp for topping
1 handful golden raisins
1 tbsp olive oil
2 cloves fresh garlic
Ground sea salt
Cook your quinoa: Pour ⅓ cup of rinsed quinoa into a small pot and add ⅔ cup water. Bring to a boil, then cover and simmer for 5-8 mins. Remove from heat, let sit for a few minutes, and fluff with a fork.
Preheat oven to 375°F.
Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).
Taste and add salt if necessary.
Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.
Use a spoon to stuff the tomatoes with the quinoa mixture. Top each tomato with extra feta.
Bake for 15-20 mins, until the feta starts to turn golden.