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
Servings: 1
Ingredients:
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
Directions:
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.
![Tomatoes](https://spoonuniversity.com/wp-content/uploads/sites/2/2013/04/StuffedTomatoes01Garlic1-1024x682.jpg)
Photo by Kelda Baljon
5. Add spinach, lemon juice and salt and pepper to taste. Cook until spinach is wilted.
![Tomatoes](https://spoonuniversity.com/wp-content/uploads/sites/2/2013/04/StuffedTomatoes03Wilting1-1024x681.jpg)
Photo by Kelda Baljon
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.
![Tomatoes](https://spoonuniversity.com/wp-content/uploads/sites/2/2013/04/StuffedTomatoes09Stuffing-1024x682.jpg)
Photo by Kelda Baljon
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.
![Tomatoes](https://spoonuniversity.com/wp-content/uploads/sites/2/2013/04/StuffedTomatoes14FinalCutFork-1024x682.jpg)
Photo by Kelda Baljon