Pesto Spinach Quinoa Stuffed Tomatoes

Tomatoes are another one of my favorite summer produce picks. I swear they taste sweeter and juicier during the warmer summer months! My dad eats them like apples. I haven�t tried that yet but I do try to work them into many of our meals.

INGREDIENTS

• 6 medium tomatoes, seeds and cores removed
• 4 Tbsp olive oil
• 1 medium onion, diced
• 1 cup quinoa, rinsed & drained
• 6 Tbsp pesto (If you don't wan't to make your own, this one is vegan)
• 10 oz fresh spinach
• � tsp garlic powder
• � tsp Italian seasoning
• Sea salt & pepper to taste

Pesto:

• 2 cups fresh basil
• ? cup olive oil
• � cup raw cashews (or pine nuts)
• 1 garlic clove
• Sea salt and pepper to taste
• 1 tsp nutritional yeast (Optional - this is a substitute I use for parmesan cheese)

INSTRUCTIONS 

1. Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
2. Preheat oven to 400 degrees.
3. Cut off the top of the tomatoes. Use a spoon with a serrated edge to slip in and scoop out all the seeds and membranes. Set aside.
4. Drizzle 1 Tbsp olive oil in the bottom of the baking dish and spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato.
5. Visit  Pesto Spinach Quinoa Stuffed Tomatoes @ staceyhomemaker.com For Recipe Instructions.

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