They came out really good, if not just a wee bit on the bland side. I might add oregano, basil, or a bit of italian blend next time.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
- 8 medium ripe tomatoes
- salt, to taste
- 2 cups water
- 1 cup quinoa
- 2 teaspoons olive oil
- 6 cups fresh spinach
- 3 cloves of garlic, minced
- 1 teaspoon chopped fresh parsley
- salt, to taste
- freshly ground pepper, to taste
- parmesan cheese
- shredded mozzarella cheese
- Preheat oven to 375.
- Start quinoa, cooking according to package directions (boil 15-20min)
- While quinoa is cooking. Slice off approx 1/2 inch of the stem end of the tomatoes and hollow out the inside.
- If tomatoes won't stand on their own you can slice just a small section off of the bottom to flatten them.
- Sprinkle salt in the hollow portion of each tomato and place hollow side up in a baking pan or on a baking sheet.
- Heat oil in a frying pan and add spinach.
- Season with salt and pepper, and cook until just wilted.
- Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
- Add cooked quinoa to spinach; mix well.
- Evenly divide the filling among the tomatoes.
- Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle tops with Parmesan and mozzarella.
- Bake for an additional 5 minutes, or until cheese is melted.