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Quinoa Baked Tomatoes
Prep Time: 00:30
Cook Time: 01:00
8 large tomatoes (firm-ish)
1 cup cooked quinoa or brown rice
1/2 pound cooked crumbled organic sausage (optional)
1/2 cup feta, goat cheese or gorgonzola crumbled cheese
1/4 cup chopped basil
2 cloves garlic
4 – cups fresh spinach (or more)
1Preheat oven to 425°F. Cook quinoa: combine 1/2 cup dry quinoa with 1 cup water and 2 dashes of sea salt and cover with a lid. As soon as water boils, reduce heat to the lowest possible simmer or turn heat completely off and keep covered with a lid. Let sit for 10 minutes until done.
2Slice top off of each tomato and gently scoop the seeds out. Place in a glass or ceramic baking dish. If they do not sit flat, slice a bit off the bottom.
3In a skillet, sauté crumbled sausage first (if using), then add garlic and spinach to the pan until spinach wilts. Add the warm ingredients to a large bowl, then add the herbs, quinoa, cheese of your choice, sea salt and pepper together and mix to combine.
4Fill each tomato with the quinoa stuffing, drizzle with a bit of olive oil and top with a tiny bit of crumbled cheese. Bake for 20-25 minutes until done. Broil for the last 2-3 minutes to get a nice crispy brown layer on top. Serve hot or at room temperature.
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