Recipe Details | Rick's Cooking School
Roasted tomatoes stuffed with pesto quinoa and spinach. Vegan, dairy-free, gluten-free. Perfect for parties or a hearty main dish!
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Ingredients
- 6 medium tomatoes, seeds and cores removed
- 4 Tbsp olive oil
- 1 medium onion, diced
- 1 cup quinoa, rinsed & drained
- 6 Tbsp pesto
- 10 oz fresh spinach
- ¼ tsp garlic powder
- ½ tsp Italian seasoning
- Sea salt & pepper to taste
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