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 they sit flat.
• Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet. Set aside.
• Cook quinoa in water; bring to a boil, lower to a simmer, cover, and cook for 15 minutes.
• Heat olive oil in a pan, add spinach, season with salt and pepper; cook until wilted.
• Add minced garlic and chopped parsley; cook for 1 minute and remove from heat.
• Mix cooked quinoa into the spinach mixture.
• Adjust salt and pepper to taste.
• Distribute filling evenly among the hollowed tomatoes.
• Cover with foil and bake for 20 minutes.
• Remove foil, sprinkle with Parmesan and mozzarella cheese.
• Bake uncovered for 5 more minutes until cheese melts.
• Serve hot and enjoy!