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.

When I was at Sam�s Club last week shopping with my mom, I saw the most beautiful fresh tomatoes and just had to stock up� big time.

They were so ripe, juicy, and the perfect shape for making stuffed tomatoes!

Stuffed tomatoes are very similar to stuffed peppers (which we love), except I think stuffed tomatoes have a sweeter flavor and a more delicate consistency that we really enjoy.

Pesto Spinach Quinoa Stuffed Tomatoes

Ingredients

• 6 medium tomatoes, seeds and cores removed
• 4 Tbsp olive oil
• 1 medium onion, diced
• 1 cup quinoa, rinsed & drained
• 6 Tbsp homemade pesto or store-bought pesto
• 10 oz fresh spinach
• 1/4 tsp garlic powder
• 1/2 tsp Italian seasoning
• Sea salt and pepper to taste

Pesto Cream Sauce-

• 2 cups fresh basil
• 1/3 cup olive oil
• 1/4 cup raw cashews (or pine nuts)
• 1 garlic clove
• Sea salt and pepper to taste
• 1 tsp nutritional yeast

Instructions

• Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
• Preheat oven to 400 degrees.
• 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.
• 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.

Full Recipes>>Pesto Spinach Quinoa Stuffed Tomatoes

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