Preparation Steps

• Preheat oven to 375°F.
• Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
• Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
• Sprinkle salt in the hollow portion of each tomato and place hollow side up on the baking sheet. Set aside.
• Place water and quinoa in a saucepan and bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
• Meanwhile, heat the olive oil in a frying pan and stir in the spinach; season with salt and pepper, and cook until just wilted.
• Stir in the garlic and parsley, cook for a minute longer, and remove from the burner.
• Add cooked quinoa to the spinach and mix well.
• Taste for salt and pepper and adjust accordingly.
• Evenly divide the filling among the tomatoes.
• Cover with foil and bake for 20 minutes.
• Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
• Bake uncovered for an additional 5 minutes or until cheese is melted.
• Serve.