Quinoa and Spinach Stuffed Tomatoes

Protein packed quinoa with nutritious spinach and tomatoes. Special enough for guests yet perfect for lunch on the go!
Recipe courtesy of Chef Linda Duggan 

Ingredients

  • 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

Preparation

  • 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: Appetizer, Side, Spinach