Quinoa Stuffed Tomatoes

1. 1

   Preheat oven to 375 F.

2. 2

   In a large saucepan, heat butter then add minced garlic.

3. 3

   Cook until garlic is tender but not browned.

4. 4

   Cut spinach leaves into 1/4 inch strips.

5. 5

   Add spinach, pepper and lemon juice to the saucepan and cook until spinach is wilted.

6. 6

   Remove from heat.

7. 7

   Put the quinoa into a large bowl.

8. 8

   Add Parmesan cheese and 4 ounces of mozzarella cheese to the quinoa and mix until combined.

9. 9

   Add spinach mixture to quinoa and mix until uniform.

10. 10

    Cut the tops of the tomatoes off and discard.

11. 11

    Using a spoon, scoop out the seeds and liquid from the inside of the tomatoes and discard.

12. 12

    Stuff each tomato full with quinoa mixture and top with remaining mozzarella cheese.

13. 13

    Grease a rimmed cookie sheet and place a greased baking rack inside of it.

14. 14

    Place tomatoes on the rack.

15. 15

    Cover loosely with aluminum foil to avoid over browning.

16. 16

    Cook for 20-30 minutes.

17. 17

    Tomatoes should be soft and peeling but still juicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.