Quinoa Baked Stuffed Tomatoes

1. 1

   Preheat oven to 425 degrees F.

2. 2

   To cook quinoa, combine 1/2 cup dry quinoa with 1 cup water, 2 dashes of sea salt, and cover with a lid. As soon as water boils, reduce heat to the lowest heat possible. Simmer or turn heat completely off and keep covered with a lid. Let quinoa rest covered for 10 minutes, until done.

3. 3

   Slice top off of each tomato and gently scoop the seeds out. Place hollowed tomatoes in a glass or ceramic baking dish. If they do not sit flat, slice a bit off the bottom.

4. 4

   In a skillet, saute garlic and spinach until leaves wilt. Move the warm ingredients to a large bowl and add the beans, herbs, quinoa, cheese, pesto, sea salt, and pepper. Mix to create stuffing. Fill each tomato with the quinoa stuffing. Drizzle with a bit of olive oil and top with a tiny bit of cheese. Bake for 20-25 minutes until done. Broil for the last 2-3 minutes to crisp and brown the top. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.