QUINOA STUFFED TOMATOES

Healthy stuffed tomatoes baked with quinoa, spinach, and chickpeas are a beautiful and delicious way to enjoy one of summer’s best crops – tomatoes!

INGREDIENTS:

- medium sized tomatoes - extra virgin olive oil - small onion, diced - garlic, minced - sea salt - freshly cracked pepper - quinoa, rinsed and drained - water - quartered cherry tomatoes - cooked and drained chickpeas - fresh baby spinach - fresh basil, chopped

INSTRUCTIONS

1:

Preheat the oven to 400 degrees F.

Use a paring knife to cut the tops off the tomatoes at an angle, like you would when carving a pumpkin.

2:

Heat olive oil in medium saucepan. Add the onion and saute until tender, about 5 minutes.  Add the garlic, salt, and pepper, and saute another two minutes longer. Add the quinoa, tomato pulp, and water and stir to combine.

3:

Taste a little and add more salt or pepper if desired. Place the cored tomatoes into a casserole dish. Spoon the quinoa mixture inside the tomatoes and place to tomato tops back on.

4:

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