Let’s face it – produce can be extremely finicky when it comes to how long it stays fresh. When I buy tomatoes, sometimes they last up to a week and sometimes they get mushy after only a couple of days. By combining simple kitchen staples like spinach and quinoa with those two-day-old yet mushy tomatoes, this recipe provides a great dinner solution for any busy Monday. Plus, tomatoes are full of the antioxidant lycopene, whose powers can be enhanced when cooked.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
2/3 cup quinoa, cooked and cooled
2 tablespoons butter
1 ½ cups spinach, chopped
Juice from ½ a lemon
¼ cup + 2 tablespoons mozzarella cheese
2 medium sized tomatoes
Salt and pepper, to taste
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Melt butter in a medium saucepan.
4. Add minced garlic and cook until fragrant and tender, not browned.
5. Add spinach, lemon juice and salt and pepper to taste. Cook until spinach is wilted.
6. In a separate bowl, combine spinach mixture, quinoa and ¼ cup mozzarella cheese.
7. Cut tops off tomatoes and scoop out seeds and liquid from inside with a spoon.
8. Stuff each tomato with mixture and top with remaining 2 tablespoons mozzarella cheese.
9. Place tomatoes on lined baking sheet.
10. Cover with aluminum foil.
11. Cook 20 to 30 minutes or until tomatoes are soft and slightly peeling.