Stuffed tomatoes are not only a nice change from normal vegetable side dishes, they’re a festive looking dish this time of year as well. Paired with both quinoa and spinach, they become a nutritional powerhouse and along with many of the other ingredients, help support your body in cleansing the liver naturally.
- 8-10 medium tomatoes
- ¼ cup butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-1/2 pound fresh spinach, chopped
- 1 cup cooked quinoa
- 2 eggs, beaten
- 1 tsp salt
- ¼ tsp pepper
- Preheat oven to 350 degrees.
- Cook quinoa according to package directions. *
- Core and stem tomatoes, scoop out seeds and some of the flesh.
- Melt butter in a medium saucepan, add onion and saute until transparent. Add garlic and saute for one minute.
- Turn heat down to low, add spinach and cover for just a minute until the leaves of the spinach wilt. Turn off heat, add quinoa, eggs, and salt. Stir to combine.
- Spoon the quinoa/spinach mixture into each tomato. (you may need to trim a bit off the bottom of the tomato in order for it to stand straight)
- Bake for 30 minutes and serve.
The Verdict –
Level of difficulty – I put this at intermediate, but only because of the multiple steps involved. Each step is very simple, yet it does take some time to prepare.
Cost – This dish cost me approx $6.00 to make 8 stuffed tomatoes; a total of $.75 per tomato
- *2 minutes prep and 7+ hours for soaking
- 15 minutes active prep
- 30 minutes cooking
Taste – My hard to please husband thinks these are to ‘tomato-y’ though agreed that the taste was overall pleasant. I particularly thought they tasted good and will be making them again even though I don’t normally care for tomatoes unless they are well chopped and served in a dish, not as the main ingredient.
Every step you make to whole foods is a step in the right direction!
This recipe was inspired by the Spinach Stuffed Tomatoes at Almanac.com
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