Recipe: Quinoa and Spinach Stuffed Tomatoes
Ingredients
- 8-10 medium tomatoes
- 1/4 cup butter
- 1 large onion chopped
- 2 cloves garlic minced
- 1-1/2 pound fresh spinach chopped
- 1 cup cooked quinoa
- 2 eggs beaten
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350 degrees.
- Cook quinoa according to package directions. *
- Core and stem tomatoes, scoop out seeds and some of the flesh.
- Melt butter in a medium saucepan, add onion and saute until transparent. Add garlic and saute for one minute.
- Turn heat down to low, add spinach and cover for just a minute until the leaves of the spinach wilt. Turn off heat, add quinoa, eggs, and salt. Stir to combine.
- Spoon the quinoa/spinach mixture into each tomato. (you may need to trim a bit off the bottom of the tomato in order for it to stand straight)
- Bake for 30 minutes and serve.
Notes
In order to remove or inhibit the phytic acid from the quinoa, soak it in a mixture of 1 cup warm water and 1/2 tablespoon of an acidic medium (whey, raw apple cider vinegar, yogurt) for at least 7 hours. Drain after soaking and replace with fresh water for cooking.
Use organic and fresh ingredients as well as pastured and organic eggs.