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Recipe: Stuffed Tomatoes with Quinoa and Spinach

Preparation time 30 MIN | Cooking time 30 MIN


8 ripe tomatoes
2 cups of water
1 cup of quinoa
2 tbsp olive oil
6 cups of fresh spinach
3 cloves of garlic (finely chopped)
1 tsp fresh parsley (finely chopped)
fresh milled pepper
 nutritional yeast

Preparation method

Preheat the oven to 190 ° C.
Cut off the top of the tomatoes and hollow them out.
Cut a small piece off the bottom of the tomatoes so that they can stand flat on a baking tray. Sprinkle some salt in the hollow part of each tomato.
Turn the tomatoes upside down on kitchen paper to allow the liquid to drain out.
Put the water and quinoa in a pan.
Bring to the boil; lower the heat, cover the pan with a lid and cook for 15 minutes.
Cut the spinach. Heat oil in a pan and fry the spinach briefly.
Add the garlic and parsley, fry another minute and remove the pan from the heat.
Add the cooked quinoa to the spinach and mix well.
Season to taste with salt and pepper.
Spread the filling evenly over the tomatoes.
Cover the tomatoes with aluminum foil and bake in the oven for 20 minutes.
Sprinkle with nutritional yeast
Serve with rocket salad, corn salad, avocado and olive oil!
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