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.
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.