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Quinoa Stuffed Vine Tomatoes with White Asparagus Vinaigrette

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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Servings

2 Servings

Ingredients

  • 1 bunch white asparagus
  • 4 ounces olive oil
  • 2 ounces rice wine vinegar
  • Salt and pepper
  • A few bunches of your favorite salad greens
  • 1 shaved red onion paper thin
  • 3 ounces feta cheese crumbled
  • 4 large vine ripe tomatoes
  • 1 cup cooked quinoa
  • 1 lemon juiced

Instructions

  • Toss white asparagus with 2 teaspoons of oil and roast until tender, about 12 minutes. In a processor, puree the asparagus and vinegar. Slowly drizzle in the remaining olive oil while processing the mixture. Season with salt and pepper.
  • Place greens, red onion, and half the feta on 2 plates. Using a pairing knife, core out tomatoes and season with salt and pepper.Toss the quinoa with the lemon juice and more salt and pepper. Stuff the tomatoes with quinoa and rest of the crumbled feta. Place 2 tomatoes on top of each plate. Drizzle with vinaigrette.
  • Recipes by Chef Jason Cappetta of Ottimo in Lakewood, NJ.
  • As seen in Joy of Kosher with Jamie Geller Summer 2012 issue – Subscribe Now.