Quinoa Baked Stuffed Tomatoes

• 8 tomatoes large and firm
• 1 cup quinoa or brown rice, cooked
• 1 1/2 cups lentils garbanzo, or black beans, cooked
• 1/4 cup basil
• 2 cloves garlic
• 2 tablespoons pesto
• 4 cups spinach fresh, can add more, if desired
• sea salt
• 1/2 cup feta cheese

1. Preheat oven to 425 degrees F.
2. To cook quinoa, combine 1/2 cup dry quinoa with 1 cup water, 2 dashes of sea salt, and cover with a lid. As soon as water boils, reduce heat to the lowest heat possible. Simmer or turn heat completely off and keep covered with a lid. Let quinoa rest covered for 10 minutes, until done.
3. Slice top off of each tomato and gently scoop the seeds out. Place hollowed tomatoes in a glass or ceramic baking dish. If they do not sit flat, slice a bit off the bottom.
4. In a skillet, saute garlic and spinach until leaves wilt. Move the warm ingredients to a large bowl and add the beans, herbs, quinoa, cheese, pesto, sea salt, and pepper. Mix to create stuffing. Fill each tomato with the quinoa stuffing. Drizzle with a bit of olive oil and top with a tiny bit of cheese. Bake for 20-25 minutes until done. Broil for the last 2-3 minutes to crisp and brown the top. Serve hot or at room temperature.
5. Serves 8

tomatoes, quinoa, lentils garbanzo, basil, garlic, pesto, spinach fresh, salt, feta cheese

Taken from www.yummly.com/recipe/Quinoa-Baked-Stuffed-Tomatoes-1576763 (may not work)