Stuffed Tomatoes with Quinoa, Spinach, and Cheese
Delight in the vibrant flavors of these Stuffed Tomatoes with Quinoa, Spinach, and Cheese, a dish that perfectly melds health and taste, making it a wonderful addition to your breakfast table. This vegetarian delight showcases the fresh essence of ripe tomatoes, complemented by a hearty quinoa filling enriched with spinach and mozzarella cheese, creating a satisfying and nutritious meal that is sure to please both family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes | 4 |
| Quinoa | 1/2 cup |
| Spinach (washed and chopped) | 1 cup |
| Garlic (minced) | 2 cloves |
| Black pepper powder | 1/2 teaspoon |
| Mozzarella cheese (shredded) | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 200 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Protein | 8 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 |
Cuisine and Course
| Cuisine | Continental |
|---|---|
| Course | World Breakfast |
| Diet | Vegetarian |
Instructions
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Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius) to ensure it’s at the right temperature for baking.
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Cook the Quinoa: In a medium saucepan, add 1 cup of water and bring it to a boil. While waiting for the water to boil, rinse the quinoa thoroughly under cold water. Once the water is boiling, add the quinoa, reduce the heat to low, cover, and let it cook until all the water is absorbed (about 15 minutes). Afterward, remove from heat and set aside.
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Prepare the Spinach: In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the minced garlic and chopped spinach. Sauté until the spinach is wilted and tender, which should take about 3-4 minutes. Season with salt and black pepper to taste, then remove from heat and set aside.
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Prepare the Tomatoes: Rinse the tomatoes under cold water and slice off the top portion. Carefully scoop out the insides with a spoon, creating a hollow cavity. Be sure to sprinkle a little salt inside the hollowed tomatoes to enhance their flavor. Set the tomatoes aside.
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Combine Filling Ingredients: In a mixing bowl, combine the cooked quinoa and sautéed spinach. Mix until well combined, ensuring the quinoa is evenly distributed throughout the spinach.
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Stuff the Tomatoes: Generously fill each hollowed tomato with the quinoa and spinach mixture. Press down gently to pack the filling without breaking the tomato.
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Bake the Tomatoes: Lightly coat a baking tray with non-stick spray and arrange the stuffed tomatoes upright on the tray. Cover the tray with aluminum foil to prevent the tomatoes from drying out during the initial baking phase. Bake in the preheated oven for about 20 minutes.
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Add Cheese: After 20 minutes, carefully remove the aluminum foil and sprinkle the shredded mozzarella cheese generously over the tops of the stuffed tomatoes. Return the tray to the oven and broil for an additional 8 minutes, or until the cheese is melted and bubbly, and the tomatoes are tender.
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Serve: Once done, remove from the oven and allow to cool for a few minutes before serving. These Stuffed Tomatoes with Quinoa, Spinach, and Cheese are delightful on their own or paired with a refreshing glass of Mulled Apple Juice and crispy Breakfast Hash Browns for a complete and satisfying breakfast experience.
Enjoy the delightful harmony of flavors in this dish, and feel free to experiment with additional spices or herbs to personalize it to your taste!
