Quinoa and Spinach Stuffed Tomatoes are a quick and healthy lunch idea that is so easy to make. These tomatoes are stuffed with a delicious quinoa-spinach mixture and topped with a variety of cheeses.
Need more stuffed tomato recipe ideas? Try these Ricotta and Orzo Stuffed Tomatoes
Quinoa and Spinach Stuffed Tomatoes
First off, I would like to wish every Mommy a Happy Mother’s Day! I hope you have the best day ever!!! ♥
I also hope someone makes these Quinoa Stuffed Tomatoes for you… Those who do make them will earn a bunch of brownie points for doing so. Buhlieve me! A roasted tomato filled with quinoa, sauteed spinach and topped with cheese… how good does that sound!?!
On a different note; you know how from time to time I talk about being on a diet? Well, this is one of those times. Sigh…
Quinoa, salads, and rice cakes have been my go to buddies for the past 2 hours. I mean weeks! I have also been exercising like a mad woman in my brand new Albion Fit workout clothing!
My new jacket sucks up everything!!
My new Yoga Pants; I will not take them off! And they are gawdgeous?!
Speaking of swimwear…
These Stuffed Tomatoes Are Healthy And Delicious
This is the reason for my diet. Gorgeous doesn’t even begin to describe this swimsuit. I want!
Therefore, it is also the reason I have been stuffing my face with these Quinoa Stuffed Tomatoes. Wish I had some right now!
Enough about the things I want.
BUT! Before you go, make sure you save or print this recipe – you will need it, want it, love it! Share it with MOM!
ENJOY!
Quinoa and Spinach Stuffed Tomatoes
Ingredients
- 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
Instructions
- Preheat oven to 375.
- Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
- Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
- Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
- Set aside.
- Place water and quinoa in a saucepan.
- Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
- 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.
- Taste for salt and pepper.
- Evenly divide the filling among the tomatoes.
- Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
- Bake for an additional 5 minutes, or until cheese is melted.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I need these this minute for lunch…incredible, Kate!
With all our gorgeous tomatoes at the farmers market, this recipe totally has my attention. I do love me some quinoa and spinach too, YUM! Hugs, Terra