Stuffed Tomatoes with Quinoa and Spinach

Preparation Time: 30 minutes | Cooking Time: 30 minutes
Servings: 4 (8 tomatoes)

Ingredients

• 8 ripe tomatoes
• Salt
• 2 cups water
• 1 cup quinoa
• 2 tsp olive oil
• 6 cups fresh spinach
• 3 garlic cloves, finely chopped
• 1 tsp fresh parsley, finely chopped
• Freshly ground pepper to taste
• Nutritional yeast (optional, for garnish)

Instructions

1. Prepare the tomatoes:
   • Preheat the oven to 190 °C (375 °F).
   • Cut off the tops of the tomatoes and carefully scoop out the insides with a spoon.
   • Slice a small piece off the bottom of each tomato so they can stand upright on a baking tray.
   • Sprinkle a pinch of salt inside each tomato and place them upside down on a paper towel to drain any excess liquid.
2. Cook the quinoa:
   • In a saucepan, bring the water and quinoa to a boil.
   • Lower the heat, cover, and simmer for 15 minutes, or until the water is absorbed.
3. Prepare the spinach filling:
   • Roughly chop the spinach.
   • Heat olive oil in a skillet over medium heat.
   • Add the spinach and sauté until it begins to wilt.
   • Stir in the garlic and parsley, cook for another minute, and remove from heat.
   • Mix the cooked quinoa into the spinach mixture and stir until well combined.
   • Season with salt and freshly ground pepper to taste.
4. Stuff the tomatoes:
   • Fill each tomato evenly with the quinoa-spinach mixture.
   • Place the stuffed tomatoes in a baking dish and cover with aluminum foil.
5. Bake:
   • Bake the tomatoes in the preheated oven for 20 minutes.
   • Remove the foil and sprinkle nutritional yeast on top.
6. Serve:
   • Serve the stuffed tomatoes on a bed of arugula and field greens, garnished with avocado slices and a drizzle of olive oil.

Tip:
Nutritional yeast adds a savory, cheese-like flavor and is a great vegan alternative to cheese. Add extra for a more intense flavor.