Smoky Quinoa, Spinach, & Caramelized Onion Stuffed Tomato

Got great summer tomatoes? Grab a few juicy, ripe ones, scoop out the centers, and spoon in a savory filling like this Smoky Quinoa, Spinach, & Caramelized Onion. (For easy scooping, try a melon baller or grapefruit spoon.)

I hope you love my shortcut for caramelizing onions: once the onions are soft, just add soy sauce and balsamic vinegar. Caramelized color and flavor in only a few minutes. Yum!

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 4

Ingredients

4 ripe but firm tomatoes
1 onion, halved and sliced
1 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
1 tsp. reduced-sodium soy sauce
4 cups packed spinach, chopped
1 cup cooked quinoa
¼ tsp. kosher salt
¼ cup smoked almonds, chopped

Instructions

Slice off the stem end of each tomato. Scoop out and chop the centers.
In a large non-stick pan, sauté the onion in the oil over medium heat until soft, 3-5 minutes. Stir in the vinegar and soy sauce. Cook until the pan is dry, 2-3 minutes.
Add the spinach, a few handfuls at a time. Stir to wilt the spinach. Repeat until all of the spinach has been added. Remove from the heat and stir in the quinoa, chopped tomato, and salt. Allow to cool.
Spoon the quinoa mixture into the tomato cups. Top with the almonds.