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Spinach and Quinoa Stuffed Tomatoes Recipe

Stuffed Tomatoes

Photo by Emily Miller

Sautéing anything in garlic is a good idea, but sautéing baby spinach in garlic is a great, healthy idea. Add some gluten-free quinoa to bump up the protein count to six grams per serving while still keeping the carbs in check. Top the stuffed tomatoes off with some feta cheese for a satisfying home-cooked meal.

Serves 8

The Skinny

Per medium-sized tomato:

  • 148 cal
  • 6 g fat
  • 19 g carbs
  • 175 mg sodium
  • 3.5 g fiber
  • 6 g protein

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

8 tomatoes with flat bottoms
1 cup cooked quinoa
3 cloves garlic, minced or pressed, separated
1 tablespoon olive oil
5 cups (6 ounces) baby spinach
1/2 cup feta cheese
10 pitted Kalamata olives, chopped
Salt and pepper, to taste

Preparation

  1. Preheat oven to 375 ° F. Lightly spray glass cooking dish with olive oil or cooking spray.
  2. Core tomatoes and remove juices and seeds.
  3. Heat olive oil on stove over medium heat. Add spinach until starts to wilt. Add garlic and stir for 1 minute.
  4. In a large bowl, mix spinach, quinoa, olives and feta. Add salt and pepper to taste.
  5. Spoon quinoa mixture into tomatoes, filling to just below the rim. Garnish with a sprinkle of feta cheese.
  6. Bake for 20-25 minutes, until feta is golden.

For more recipes from Emily, visit www.emsbytes.com

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