A terrific side dish and perfect for all those garden tomatoes!
Place quinoa and water in a saucepan and bring to a boil. Cover with lid and reduce heat to simmer for 15 minutes. Set aside.
Preheat oven to 375 degrees F.
Add olive oil to a large sauté pan over medium heat. Once heated, add onion and cook for 5 minutes. Add garlic and parsley and cook for another minute. Add the spinach and cook until wilted. Season with salt and pepper and stir in the cooked quinoa. Mix to combine.
Slice the tops off of the tomatoes and clean out the insides. Place tomatoes in a baking dish and sprinkle salt inside.
Fill the tomatoes with the stuffing and cover with aluminum foil. Bake for 30 minutes. Remove foil, top tomatoes with both cheeses, and bake for another 5-10 minutes.