Quinoa Baked Stuffed Tomatoes
4 lg tomatoes
1/2 cooked quinoa or brown rice
1/4 c cooked sausage
1/4 c goat cheese, feta or gorgonzola
1/8 c chopped basil (1/2 t dry basil can be substituted)
1 clove garlic
1-2 cups fresh spinach
1/2 t pepper
1/4 t salt
Preheat oven to 425 F. Cook quinoa according to package directions. Generally, you can combine 1/2 c quinoa with 1 cup water and a couple of dashes of salt and cover. As soon as water begins to boil, turn down to lowest possible simmer or even turn the heat off. Let sit, covered, for 10 minutes. Fluff.
Slice off top of each tomato and scoop out seeds. Place into baking dish, cutting bottom if they won't sit properly.
Saute sausage, then add garlic & spinach until wilted. Place in bowl and add herbs, quinoa, cheese, salt and pepper and mix.
Fill each tomato, drizzling with olive oil and topping with a bit of cheese. Bake 20-25 minutes until done. Broil last 2-3 minutes for brown tops. Serve hot.