Quinoa Baked Stuffed Tomatoes

Quinoa Baked Stuffed Tomatoes
Fabulous Quinoa Stuffed Baked Tomato Vegetarian main dish
Write a review
  1. 8 large tomatoes (firm-ish)
  2. 1 cup cooked quinoa or brown rice
  3. 1 ½ cups cooked lentils, garbanzo or black beans
  4. ½ cup feta or goat cheese (optional)
  5. ¼ cup chopped basil or 1 tsp dried oregano/Italian seasoning
  6. 2 cloves garlic
  7. 2 tbs of pesto
  8. 2 – 4 cups fresh spinach (or more)
  9. Sea salt and pepper to taste
  1. Preheat oven to 425°F.
Cook quinoa
  1. combine ½ cup dry quinoa with 1 cup water and 2 dashes of sea salt and cover with a lid.
  2. As soon as water boils, reduce heat to the lowest possible simmer or turn heat completely off and keep covered with a lid.
  3. Let sit for 10 minutes until done.
  4. Slice top off of each tomato and gently scoop the seeds out
  5. Place in a glass or ceramic baking dish
  6. If they do not sit flat, slice a bit off the bottom
  7. In a skillet, sauté garlic and spinach until spinach wilts
  8. Move all the warm ingredients to a large bowl
  9. Add the beans, herbs, quinoa, cheese, pesto, sea salt and pepper
  10. Mix to combine
  11. Fill each tomato with the quinoa stuffing
  12. Drizzle with a bit of olive oil and top with a tiny bit of cheese
  13. Bake for 20-25 minutes until done
  14. Broil for the last 2-3 minutes to get a nice crispy brown layer on top
  15. Serve hot or at room temperature
  1. Makes 8 servings
Risa Groux Nutrition http://risagrouxnutrition.com/