Roasted stuffed tomatoes that are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.
6 medium tomatoes, seeds and cores removed
4 Tbsp olive oil
1 medium onion, diced
1 cup quinoa, rinsed & drained
6 Tbsp pesto
10 oz fresh spinach
¼ tsp garlic powder
½ tsp Italian seasoning
Sea salt & pepper to taste
Step 1: Preheat oven to 400 degrees.
Step 2: Cut or the top of the tomatoes. Use a spoon with a serrated edge to slip in and scoop out all the seeds and membranes. Set aside.
Step 3: Drizzle 1 Tbsp olive oil in the bottom of a baking dish. Spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of each tomato. Sprinkle salt & pepper on each tomato.
Step 4: Cook quinoa according to package instructions. Set aside.
Step 5: In a large saute pan, cook the diced onion in 2 Tbsp olive oil, for 5-8 minutes or until lightly brown. Add the cooked quinoa, spinach, pesto, garlic powder, Italian seasoning, salt and pepper. Mix together, let cook just until spinach has wilted and everything is combined.
Step 6: Spoon filling into tomatoes and put the top back on.
Step 7: Bake for 30 minutes or until the skin starts to blister.