Quinoa and Spinach Stuffed Tomatoes #tomato #vegetarian #spinach #quinoa #breakfast

Quinoa and Spinach Stuffed Tomatoes #tomato #vegetarian #spinach #quinoa #breakfast

Heated tomatoes loaded down with a quinoa-spinach blend and bested with an assortment of cheeses.

Most importantly, I might want to wish each Mommy a Happy Mother's Day! I trust you have the greatest day ever!!!

I additionally trust somebody makes these Quinoa Stuffed Tomatoes for you… Those who do make them will win a lot of atta boys for doing as such. Buhlieve me! A broiled tomato loaded up with quinoa, sauteed spinach and beat with cheddar… how great does that sound!?!

On an alternate note; you realize how every once in a while I talk about being on an eating routine? Indeed, this is one of those occasions. Moan…

Quinoa, plates of mixed greens, and rice cakes have been my go to mates for as long as 2 hours. I mean weeks! I have likewise been extracising like a frantic lady in my fresh out of the box new Albion Fit exercise attire!

Quinoa and Spinach Stuffed Tomatoes #tomato #vegetarian #spinach #quinoa #breakfast

Also try our recipe : EASY INSTANT POT STROGANOFF #instant #pot #easy #vegetarian #cauliflower

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 :

  1. Preheat oven to 375.
  2. Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
  3. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
  4. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
  5. Set aside.
  6. Place water and quinoa in a saucepan.
  7. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  8. Heat oil in a frying pan and add spinach.
  9. Season with salt and pepper, and cook until just wilted.
  10. Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
  11. Add cooked quinoa to spinach; mix well.
  12. Taste for salt and pepper.
  13. Evenly divide the filling among the tomatoes.
  14. Cover with foil and bake for 20 minutes.
  15. Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
  16. Bake for an additional 5 minutes, or until cheese is melted.
  17. Serve.

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