Pesto Spinach Quinoa Stuffed Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 2 cups Basil, fresh
  • 1 Garlic clove
  • 1/4 tsp Garlic powder
  • 1 Onion, medium
  • 10 oz Spinach, fresh
  • 6 Tomatoes, medium

• Condiments

  • 6 tbsp Pesto
  • 1 Pesto

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 tsp Nutritional yeast
  • 1 Sea salt & pepper
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 9 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Cashews, raw

Found on staceyhomemaker.com

Description

Ingredients

• 6 medium tomatoes, seeds and cores removed
• 4 Tbsp olive oil
• 1 medium onion, diced
• 1 cup quinoa, rinsed & drained
• 6 Tbsp pesto
• 10 oz fresh spinach
• ¼ tsp garlic powder
• ½ tsp Italian seasoning
• Sea salt & pepper to taste
• Pesto-
• 2 cups fresh basil
• ⅓ cup olive oil
• ¼ cup raw cashews (or pine nuts)
• 1 garlic clove
• Sea salt and pepper to taste
• 1 tsp nutritional yeast (Optional - this is a substitute I use for parmesan cheese)

Directions

• Preheat oven to 400 degrees.
• Cut or the top of the tomatoes. Use a spoon with a serrated edge to slip in and scoop out all the seeds and membranes. Set aside.
• Drizzle 1 Tbsp olive oil in the bottom of a baking dish. Spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of each tomato. Sprinkle salt & pepper on each tomato.
• Cook quinoa according to package instructions. Set aside.
• In a large saute pan, cook the diced onion in 2 Tbsp olive oil, for 5-8 minutes or until lightly brown. Add the cooked quinoa, spinach, pesto, garlic powder, Italian seasoning, salt and pepper. Mix together, let cook just until spinach has wilted and everything is combined.
• Spoon filling into tomatoes and put the top back on.
• Bake for 30 minutes or until the skin starts to blister.