Pesto Spinach Quinoa Stuffed Tomatoes
These roasted stuffed tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan and gluten-free.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Preheat the oven to 375 degrees.
Pesto Sauce - Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set it aside until later.
Quinoa FIlling - In a large pan, saute the diced onion in olive oil until it's translucent. Add the Italian seasonings and garlic cloves and let it cook for 2 minutes. Add the spinach and let it cook for 1-2 minutes or until the spinach starts to wilt. Add the cooked quinoa, pesto cream sauce, salt, and pepper. Stir to combine.
Tomatoes - Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to slip into the tomatoes and scoop out all the seeds and membranes. Spoon the pesto quinoa filling into the tomatoes and put the tops back on.
Drizzle a little bit of olive oil in the bottom of a baking dish and evenly spread it around. Place the tomatoes in a baking dish and season each tomato with salt & pepper. Bake for 30 minutes or until the skin starts to blister. Garnish with fresh basil.
- If you want to use a store-bought pesto, I would recommend the organic vegan pesto from Sprouts. Start with 1/4 cup and add more to taste.
- You could substitute bell peppers for tomatoes.
- You could substitute riced cauliflower or brown rice for quinoa.
Serving: 1tomato | Calories: 367kcal | Carbohydrates: 27g | Protein: 7g | Cholesterol: 1mg | Fiber: 4g | Sugar: 3g