Are you having some friends over and need to impress them?? We’ve got you covered! These amazing stuffed tomatoes are everything you were looking for¡ Shoutout to @marina.delio for sharing it!
INGREDIENTS: 
• 8 medium-sized tomatoes
• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked pepper
• 3/4 cup Quinta Quinoa, rinsed and drained
• 3/4 cup water
• 3/4 cup quartered cherry tomatoes
• 1 cup cooked and drained chickpeas
• 2 cups fresh baby spinach
• 1/2 cup fresh basil, chopped
PREPARATION:
• Preheat the oven to 400 degrees F.
• Use a paring knife to cut the tops off the tomatoes at an angle, like you would when carving a pumpkin. Scoop the pulp out with a spoon and place it in a bowl. Season the cored tomatoes lightly with salt and pepper.
• Heat olive oil in a medium saucepan.
• Add the onion and saute until tender, about 5 minutes.
• Add the garlic, salt, and pepper, and saute another two minutes longer. Add the quinoa, tomato pulp, and water and stir to combine. Bring to a simmer and cover. Cook over low heat until the quinoa is cooked through, about 15 minutes. If the quinoa is still too wet, cook uncovered to evaporate some of the liquid for a few minutes. Stir in the tomatoes, chickpeas, spinach until the spinach has wilted.
• Taste a little and add more salt or pepper if desired. Place the cored tomatoes into a casserole dish. Spoon the quinoa mixture inside the tomatoes and place to tomato tops back on. Bake for 20 minutes until the tomatoes are very tender. Garnish with fresh basil.
Loading...
