Holy. Moly. This dish was GOOD!!!! And I did something I am finding myself doing more and more lately: I deviated from the recipe!! ON PURPOSE!!!! (This is pretty monumental for me as I am very much a procedure person).
This week my husband is out of town, so I’m experimenting with recipes he wouldn’t normally enjoy. While he likes tomatoes, a whole dish of them wouldn’t be the kind of meal he would salivate over. That, coupled with my determination to try some of the more “scary” recipes from Pinterest that I’ve been putting off for years, meant this was a perfect time to try out this recipe!!
This recipe was very easy to make and probably took a total of 15 minutes to prep. Here’s how it went down:
I got home from work and quickly put the quinoa in the rice cooker (if you don’t have a rice cooker, your missing out). I changed my daughter and then hopped into the car to run a quick errand. By the time I was back, the quinoa was cooked and I needed to hollow the tomatoes. I chopped off the top, took a knife to the center of them, and then scooped out what I cut up with a spoon (that was a horrible explanation, but right now I can’t find the words to describe what I did with the knife!!).
After throwing a dash of salt and olive oil into each of the tomatoes, I cooked sautéed the spinach. Once wilted, I tossed the cooked quinoa into the pan with the spinach, mixed, and roughly put the quinoa into the tomatoes.
Then I threw some foil on those bad boys and put them in the oven for 20 minutes. Then, I removed the foil and topped them with Parmesan and blue cheese (because I was in the mood) and cooked for another 7 minutes.
Spinach and Quinoa Stuffed Tomatoes
Recipe adapted from Diethood.
1 cup quinoa
2 cups water
4-8 medium firm tomatoes (If you want to serve this as a main dish use 8 tomatoes. If you want to serve as a side use 4 tomatoes although you wil have quinoa leftover)
salt and pepper to taste
2 teaspoons olive oil
6 cups fresh spinach
5 cloves of garlic, minced
1 teaspoon chopped fresh parsley
*feel free to use other cheese to top off the tomatoes, although I recommend using at least one sharp cheese
1) Cook quinoa according to package directions (I find a rice cooker is easiest for this)
2) Preheat the oven to 375
3) Slice off the top of the tomatoes and hollow out the insides (I find this easiest when using a knife to loosen the insides and a spoon to scoop them out). Add a drop of olive oil and a sprinkle of salt to the inside of each tomato.
4) Heat oil in a large saute pan over medium-high heat. Once hot, add the spinach and cook until wilted, 1-2 minutes. Season with salt and pepper.
5) Add the garlic and parsley to the spinach and cook until the garlic becomes fragrant
6) Add cooked quinoa to spinach, mix well. Add salt and pepper to taste.
7) Evenly divide the quinoa mixture among the tomatoes (use only half of the mixture if using four tomatoes)
8) Cover the stuffed tomatoes and bake for 20 minutes
9) Remove foil, sprinkle with cheese, and bake for an additional 5-7 minutes, or until cheese is melted
10) Enjoy 🙂