Roasted stuffed tomatoes that are filled to with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free!

6 medium tomatoes, seeds and cores removed
4 Tbsp olive oil
1 medium onion, diced
1 cup quinoa, rinsed & drained
6 tbsp pesto (the one we have make in this recipe is vegan, but you can buy it ready if you prefer)
280ml fresh spinach
¼ tsp garlic powder
Sea salt & pepper to taste

2 cups fresh basil
⅓ cup olive oil
¼ cup pine nuts
1 garlic clove
Sea salt and pepper to taste
1 tsp nutritional yeast (optional - this is a substitute I use for parmesan cheese)

Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.

Preheat oven to 200 degrees.
Cut off 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 the baking dish and spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of the tomatoes. 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 translucent. Add the cooked quinoa, spinach, pesto, garlic powder, 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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