Ingredients

• 6/8 medium ripe tomatoes
• salt, to taste
• 1/2 cup quinoa
• chicken/veg stock cube
• rapeseed oil
• 2/3 handfuls of fresh spinach
• 1 tsp chopped fresh parsley
• ground pepper, to taste
• parmesan/mozzarella/goats shredded cheese

Method

1. Preheat oven to 190°C. Slice off the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes just so that they will sit flat on your baking tray. Sprinkle a pinch of salt in the hollow portion of each tomato and place tomatoes, hollow side up on a baking tray. Set aside.
2. Place water, stock cube and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
3. Heat oil in a frying pan and add spinach. Season with pepper, and cook until wilted. Mix in the parsley.
4. Remove from heat, add in the cooked quinoa and mix well.
5. Evenly divide the filling among the tomatoes. Cover with foil and bake for 20 minutes.
6. Remove foil, sprinkle tops with preferred choice of cheese and bake for an additional 5 minutes, or until cheese is melted.

Serve and enjoy 🙂

Tee x