Quinoa and Spinach Stuffed Tomatoes

Prep & Cook

60 min

Serves

Difficulty

Easy

Ingredients

8 ripe tomatoes

Pinch of flake Salt, to taste

2 cups water

180g quinoa

2 tsp olive oil

4 cups baby spinach

3 garlic cloves minced

1 tsp parsley, chopped

Pinch of freshly ground pepper

½ cup parmesan cheese

½ Cup mozzarella cheese, shredded

¼ cup raisins

4 potato's cut in to wedges

Nutrition per serving

Calories

276

Protein

20g

Fat

13g

Carbs

43g

Sugars

10g

Description

Savor the flavors of the Mediterranean with our Quinoa and Spinach Stuffed Tomatoes, a dish that's as delightful to share as it is to eat.

Perfect for warm days and friendly gatherings, these juicy tomatoes are filled with a nutritious blend of quinoa, spinach, and mozzarella, creating a satisfying and healthy dish. The addition of potatoes, cooked to perfection in the rich juices of the tomatoes, rounds out this meal, making it a wholesome choice for any occasion.

Prepare this Quinoa and Spinach stuffed Tomato dish in Blu. Cookware's Roaster to ensure an even bake and deliciously crispy wedges.

Method

Pre heat oven to 190c. Toss the potatoes in oil and season and place into the baking tray. Slice off 2cm of the stem end of the tomatoes and hollow out the inside. Put them into our non stick baking tray.

Sprinkle salt in the hollow portion of each tomato and place hollow side upon a baking sheet. Place water and quinoa in a saucepan.

Bring to a boil; lower to a simmer, cover, and cook for 15 minutes (there should not be any water left over). Heat oil in a frying pan and add spinach, season with salt and pepper, cook until just wilted.

Mix in the garlic and parsley, cook for a minute longer, and remove from stove. Add cooked quinoa and raisins to spinach; mix well. Taste for salt and pepper.

Evenly divide the filling among the tomatoes. Cover with the lid and bake for 15 minutes.

Remove the lid, sprinkle tops with parmesan cheese and mozzarella cheese.

Bake for an additional 5 minutes, or until cheese is melted.

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