Quinoa Stuffed Tomatoes

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.