Membership The Gym Classes Young At Heart +65 Healthy Recipes
Preparation MethodBake
Serves8 tomatoes
Quinoa, Feta, and Spinach-Stuffed Baked Tomatoes
Quinoa, Feta, and Spinach-Stuffed Baked Tomatoes
_Quinoa, Feta, and Spinach-Stuffed Baked Tomatoes

8 large tomatoes (firm-ish)

1 cup cooked quinoa or brown rice

½ pound cooked crumbled organic sausage (optional)

½ cup feta, goat cheese or gorgonzola crumbled cheese

¼ cup chopped basil or 1 teaspoon dried oregano/Italian seasoning

2 cloves garlic

2 – 4 cups fresh spinach (or more)

1 teaspoon pepper and ½ teaspoon sea salt


Preheat oven to 425°F. Cook quinoa: combine ½ 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.

Slice 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.

In 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.

Fill 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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