Mediterranean Stuffed Tomatoes with Quinoa and Spinach

Preheat oven to 375°F (190°C).

Slice off the top of each tomato and scoop out the insides, leaving the shell intact. Reserve the insides for later use.

In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.

Add spinach to the pan and cook until wilted.

Add cooked quinoa, salt, and black pepper to the spinach mixture. Stir well to combine.

Stuff each tomato with the quinoa and spinach mixture.

Place stuffed tomatoes in a baking dish. Drizzle with a little olive oil.

Bake in the preheated oven for 20 minutes or until tomatoes are tender.

Garnish with fresh basil and serve warm.