Quinoa and Spinach Stuffed Tomatoes
Looking for a quick and easy summer recipe? Look no further than Visit Lodi’s recipe of the month – a quinoa and spinach stuffed tomato! When you pair this with the H-G Vineyards 2010 multi-award winning Chardonnay; it’s a little taste of heaven! Thank you to the folks at HG Vineyards for this month’s recipe.
8 medium ripe tomatoes
2 cups water
1 cup quinoa
2 teaspoons olive oil
6 cups fresh spinach
3 cloves of garlic, minced
1 teaspoon chopped fresh parsley
shredded mozzarella cheese
- Preheat oven to 375.
- Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet. Set aside.
- Place water and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes. Heat oil in a frying pan and add spinach. Season with salt and pepper, and cook until just wilted. Mix in the garlic and parsley, cook for a minute longer, and remove from stove. Add cooked quinoa to spinach; mix well. Taste for salt and pepper.
- Evenly divide the filling among the tomatoes. Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle tops with Parmesan cheese and mozzarella cheese. Bake for an additional 5 minutes, or until cheese is melted.
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