Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe

Stuffed Tomatoes with Quinoa, Spinach and Cheese are a great option when you need a change from the traditional breakfast or fried snacks. The filling in tomatoes has wide options; it can be either vegetable, grains, beans or simply cheese. Make these stuffed tomatoes healthier with quinoa and spinach. They serve as a complete breakfast with required fiber. Baked tomatoes with quinoa stuff and melting cheese on top make it kids friendly and easier option for any time of the day.  Tomatoes, Quinoa, Spinach, Garlic, Black pepper powder, Mozzarella cheese   4 Tomatoes 1/2 cup Quinoa 1 cup Spinach , washed and chopped 2 cloves Garlic , minced 1/2 teaspoon Black pepper powder 1/2 cup Mozzarella cheese , shredded     10   30     To prepare Stuffed Tomatoes with Quinoa, Spinach and Cheese, preheat Oven to 350 degrees Fahrenheit/180 degrees Celsius.In a medium sauce pot, add a cup of water and bring it to boil. Wash quinoa thoroughly with water.Add quinoa to the boiling water and cook until water is absorbed completely. Set asideIn a pan, heat oil over medium heat. Once the oil is hot, add minced garlic and chopped spinach.Cook until the spinach is wilted. Add salt and pepper to the cooked spinach and keep it asideWash tomatoes and remove top portion of the tomatoScoop the flesh inside the tomatoes and add salt. Keep aside.Mix cooked quinoa and spinach together.Stuff the tomatoes with quinoa spinach mixture.Line a Baking tray with non-stick baking spray.Arrange the stuffed tomatoes on the tray. Cover the tray with aluminum foil.Bake the tomatoes for about 20 minutes.Remove the aluminum foil and top the tomatoes with mozzarella cheese.Broil the tomatoes for about 8 minutes until the cheese melts.Serve the Stuffed Tomatoes with Quinoa, Spinach and Cheese Recipe along with a glass of Mulled Apple Juice Recipe and Breakfast Hash Browns Recipe to enjoy your breakfast.