Quinoa & Spinach Stuffed Tomatoes

Protein packed quinoa with nutritious spinach and tomatoes. Special enough for guests yet perfect for lunch on the go! Yield: 6 Stuffed Tomatoes


  • 1 cup organic quinoa
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 medium onion - diced
  • 3 cloves garlic - minced
  • 1 tablespoon fresh parsley - chopped (or 1 teaspoon dried parsley)
  • 4 cups Olivia's Organics Baby Spinach
  • Salt and pepper to taste
  • 6 large tomatoes
  • 1/2 teaspoon salt
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup shredded mozzarella


  • Preheat oven to 375 degrees.
  • Place quinoa and water in a saucepan and bring to a boil. Cover with lid and reduce heat to a simmer for 15 minutes (or follow package directions). Set aside.
  • Add olive oil to a large sauté pan on medium heat. Once heated, add onion and sauté for 5 minutes, add garlic and parsley and cook for another minute. Add spinach, salt and pepper and cook until spinach wilts. Add cooked quinoa to spinach mixture and combine.
  • Cut the tops off the tomatoes and clean out insides. Season the inside of each tomato with salt and place in a baking dish. 
  • Fill each tomato with the spinach quinoa mixture.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove foil, sprinkle with both cheeses and bake for another 5-10 minutes.

Categories: Spinach, Appetizer, Side