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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pesto and Quinoa Stuffed Tomatoes Recipe

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This recipe for Pesto and Quinoa Stuffed Tomatoes is from Eat Like a Farrell, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Basil, fresh
1 Garlic clove
1/4 tsp Garlic powder
1 Onion, medium
10 oz Spinach, fresh
6 Tomatoes, medium
6 tbsp Pesto
1 cup Quinoa
1/2 tsp Italian seasoning
1 t each Sea salt & pepper
9 tbsp Olive oil
Directions:
Directions:
Preheat oven to 400 degrees.
Cut or the top of the tomatoes. Use a spoon with a serrated edge to slip in and scoop out all the seeds and membranes. Set aside.
Drizzle 1 Tbsp olive oil in the bottom of a baking dish. Spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of each tomato. Sprinkle salt & pepper on each tomato.
Cook quinoa according to package instructions. Set aside.
In a large saute pan, cook the diced onion in 2 Tbsp olive oil, for 5-8 minutes or until lightly brown. Add the cooked quinoa, spinach, pesto, garlic powder, Italian seasoning, salt and pepper. Mix together, let cook just until spinach has wilted and everything is combined.
Spoon filling into tomatoes and put the top back on.
Bake for 30 minutes or until the skin starts to blister.

 

 

 

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