The Pioneer Woman Tasty Kitchen
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Quinoa Stuffed Tomatoes

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Level: Intermediate

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Description

This quinoa-stuffed tomatoes with cheese and spinach recipe is also gluten-free.

Ingredients

  • 2 Tablespoons Butter
  • 1 clove Garlic, Minced
  • ½ cups Spinach (before Cooking)
  • ¼ teaspoons Lemon Juice
  • 1 cup Cooked Quinoa, Cooled
  • ½ cups Grated Parmesan Cheese
  • 6 ounces, weight Shredded Mozzarella Cheese, Divided
  • 6 whole Tomatoes
  • Black Pepper To Taste

Preparation

Preheat oven to 375 F.

In a large saucepan, heat butter then add minced garlic. Cook until garlic is tender but not browned. Cut spinach leaves into 1/4 inch strips. Add spinach, pepper and lemon juice to the saucepan and cook until spinach is wilted. Remove from heat.

Put the quinoa into a large bowl. Add Parmesan cheese and 4 ounces of mozzarella cheese to the quinoa and mix until combined. Add spinach mixture to quinoa and mix until uniform.

Cut the tops of the tomatoes off and discard. Using a spoon, scoop out the seeds and liquid from the inside of the tomatoes and discard.

Stuff each tomato full with quinoa mixture and top with remaining mozzarella cheese. Grease a rimmed cookie sheet and place a greased baking rack inside of it. Place tomatoes on the rack. Cover loosely with aluminum foil to avoid over browning. Cook for 20-30 minutes. Tomatoes should be soft and peeling but still juicy.

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