Simple Quinoa and Spinach Stuffed Tomatoes
Serving Size / Yield
- 8 medium ripe tomatoes
- Salt, to taste
- 2 C. water
- 1 C. quinoa
- 2 tsp. oil
- 3 cloves garlic, minced
- 1 tsp. fresh parsley, chopped
- Pepper, to taste
- Parmesan cheese
- Shredded mozzarella cheese
Slice off 1/2 in. off the top of the tomatoes and hollow out the inside. Slice a small piece off the bottom of the tomato so it will stand up. Sprinkle salt in the hollow portion of each tomato and set aside. Place the water and the quinoa in a saucepan and bring to a boil. Lower the heat to a simmer, cover, and cook for 15 minutes.
In a skillet, heat the oil and add the spinach. Season with salt and pepper. Cook until just wilted. Mix in the garlic and parsley and cook for an additional minute. Remove from the heat. Add in the cooked quinoa. Taste and season with more salt and pepper, if desired.
Evenly divide the filling among the tomatoes and place them in the crockpot. Cover and cook on high for 2 to 3 hours. Sprinkle the tops with Parmesan and mozzarella cheese. Place back in the crockpot until the cheese is melted.