Quinoa and Spinach Stuffed Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 tsp Parsley, fresh
  • 6 cups Spinach, fresh
  • 8 Tomatoes, medium ripe

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Pepper, freshly ground
  • 2 Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 Mozzarella cheese
  • 1 Parmesan cheese

• Liquids

  • 2 cups Water

Found on diethood.com

Description

Ingredients

• 8 medium ripe tomatoes
• salt, to taste
• 2 cups water
• 1 cup quinoa
• 2 teaspoons olive oil
• 6 cups fresh spinach
• 3 cloves of garlic, minced
• 1 teaspoon chopped fresh parsley
• salt, to taste
• freshly ground pepper, to taste
• parmesan cheese
• shredded mozzarella cheese

Directions

• Preheat oven to 375.
• Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
• Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
• Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
• Set aside.
• Place water and quinoa in a saucepan.
• Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
• Heat oil in a frying pan and add spinach.
• Season with salt and pepper, and cook until just wilted.
• Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
• Add cooked quinoa to spinach; mix well.
• Taste for salt and pepper.
• Evenly divide the filling among the tomatoes.
• Cover with foil and bake for 20 minutes.
• Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
• Bake for an additional 5 minutes, or until cheese is melted.
• Serve.