Pesto Spinach Quinoa Stuffed Tomatoes

These roasted stuffed tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan and gluten-free.

Pesto Sauce -
2 cups fresh basil
1/4 cup olive oil
1/4 cup raw cashews,
1 garlic clove
1 tbsp nutritional yeast
Sea salt and pepper to taste
Quinoa Filling -
1 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 tsp Italian seasoning
10 oz fresh spinach
3 cups cooked quinoa
Sea salt and pepper to taste
Tomatoes -
6 large beefsteak tomatoes, (seeds and cores scooped out)
1 tbsp olive oil
Sea salt and pepper to taste
fresh basil for garnish

Preheat the oven to 375 degrees.
Pesto Sauce - Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set it aside until later.
Quinoa FIlling - In a large pan, saute the diced onion in olive oil until it's translucent. Add the Italian seasonings and garlic cloves and let it cook for 2 minutes. Add the spinach and let it cook for 1-2 minutes or until the spinach starts to wilt. Add the cooked quinoa, pesto cream sauce, salt, and pepper. Stir to combine.

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