Outreach Spotlight: Stuffed Tomatoes with Seniors at DHA

Chef Liz taught the seniors at the Decatur Housing Authority how to make feta and quinoa stuffed tomatoes. Check out the recipe here!

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Yield: Makes 8-16 servings


  • 8 large tomatoes
  • 8 oz crumbled feta cheese
  • 1-2 cups cooked quinoa
  • 4 Tbsp chopped green onions
  • 4 Tbsp chopped fresh parsley or cilantro
  • 1/4 cup of olive oil
  • 1/4 cup of fine, dry breadcrumbs


  1. Cut 8 large tomatoes in half horizontally. Scoop out the pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp.
  2. Stir together pulp, feta cheese, cooked quinoa, breadcrumbs, chopped fresh parsley or cilantro, and olive oil in a medium bowl.
  3. Spoon mixture evenly into tomato shells, and place in a baking dish (two 9 x 9 inch dishes).
  4. Bake at 350 degrees for 15-20 minutes. Garnish with more parsley sprigs, if desired.


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