Preparation Steps

• Preheat oven to 375°F.
• Slice off 0.5 inch of the stem end of each tomato and carefully core out the seeds and pulp using a spoon. Keep the shells intact.
• Cut a small slice from the bottom of each tomato so they sit flat on a baking sheet.
• Sprinkle the inside of each tomato with a pinch of salt and place them hollow-side up on a baking sheet. Set aside.
• In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
• While quinoa cooks, heat olive oil in a large skillet over medium heat. Add spinach and sauté for 2-3 minutes until just wilted. Season with salt and pepper to taste.
• Add garlic and parsley to the spinach; cook for another minute until fragrant. Remove from heat.
• Fluff the cooked quinoa with a fork and stir it into the spinach mixture until well combined. Adjust seasoning with salt and pepper.
• Fill each tomato evenly with the quinoa-spinach filling, pressing gently to pack it down.
• Cover the baking sheet with aluminum foil and bake for 20 minutes.
• Remove the foil and top each stuffed tomato with mozzarella and parmesan cheese.
• Return to oven and bake uncovered for 5 more minutes, or until cheese is melted and lightly golden.
• Let cool for 5 minutes before serving. Enjoy warm.