Tomatoes are another one of my favorite summer produce picks. I swear they taste sweeter and juicier during the warmer summer months! My dad eats them like apples. I haven�t tried that yet but I do try to work them into many of our meals.
INGREDIENTS
- 6 medium tomatoes, seeds and cores removed
- 4 Tbsp olive oil
- 1 medium onion, diced
- 1 cup quinoa, rinsed & drained
- 6 Tbsp pesto (If you don't wan't to make your own, this one is vegan)
- 10 oz fresh spinach
- � tsp garlic powder
- � tsp Italian seasoning
- Sea salt & pepper to taste
Pesto:
- 2 cups fresh basil
- ? cup olive oil
- � cup raw cashews (or pine nuts)
- 1 garlic clove
- Sea salt and pepper to taste
- 1 tsp nutritional yeast (Optional - this is a substitute I use for parmesan cheese)
INSTRUCTIONS
- Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
- Preheat oven to 400 degrees.
- Cut off 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.
- Drizzle 1 Tbsp olive oil in the bottom of the baking dish and spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato.
- Visit Pesto Spinach Quinoa Stuffed Tomatoes
@ staceyhomemaker.com For Recipe Instructions.
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