Category: Main Dishes
8 large tomatoes (firm-ish)
1 cup cooked quinoa or brown rice
1 ½ cups cooked lentils, garbanzo or black beans
½ cup feta or goat cheese (optional)
¼ cup chopped basil or 1 tsp dried oregano/Italian seasoning
2 cloves garlic
2 tbs of pesto
2 – 4 cups fresh spinach (or more)
Sea salt and pepper to taste
Preheat oven to 425°F.
combine ½ cup dry quinoa with 1 cup water and 2 dashes of sea salt and cover with a lid.
As soon as water boils, reduce heat to the lowest possible simmer or turn heat completely off and keep covered with a lid.
Let sit for 10 minutes until done.
Slice top off of each tomato and gently scoop the seeds out
Place in a glass or ceramic baking dish
If they do not sit flat, slice a bit off the bottom
In a skillet, sauté garlic and spinach until spinach wilts
Move all the warm ingredients to a large bowl
Add the beans, herbs, quinoa, cheese, pesto, sea salt and pepper
Mix to combine
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 get a nice crispy brown layer on top
Serve hot or at room temperature
Makes 8 servings