Before we jump into this months recipe, I just want to thank Milk and Eggs for helping me throw the best Super Bowl party! I’m not the biggest football fan (hence the shirt) but I LOVE hosting and Milk and Eggs made it easy for me to avoid the hassle of a trip to the store on the big weekend.
Plus look at this spread!
We had chicken wings and veggie fries and taquitos and dumplings, all with ingredients delivered right to my door! Plus I got to hang out in the kitchen with some of my best friends and dance and cook and it was just a great way to start the day!
Alrighty back to this months recipe!
For this months recipe, I decided to do something a little Valentines-esque. I made Spinach and Quinoa Stuffed Pesto Tomatoes. But don’t let the name scare you, it was actually quite simple!
You just cut:
Saute:
Stuff:
And bake!
It’s as simple as that!
Of course I got all of my ingredients from Milk and Eggs. I must be honest, ordering tomatoes online and expecting them to get to my house unscathed was a bit terrifying. But I got the most perfect and unharmed tomatoes you’ve ever seen!
I followed a recipe that I found on Pinterest from Stacy Homemaker. Of course her’s look much more presentable than mine but delicious all the same! See below for the full recipe!
I chose to make mine without the pesto cream sauce and it was still delicious. It was also great for lunch the next day with a little Mozzarella melted on top!
- 6 medium tomatoes, seeds and cores removed
- 4 Tbsp olive oil
- 1 medium onion, diced
- 1 cup quinoa, rinsed & drained
- 6 Tbsp homemade pesto or store-bought pesto
- 10 oz fresh spinach
- 1/4 tsp garlic powder
- 1/2 tsp Italian seasoning
- Sea salt and pepper to taste
- 2 cups fresh basil
- 1/3 cup olive oil
- 1/4 cup raw cashews (or pine nuts)
- 1 garlic clove
- Sea salt and pepper to taste
- 1 tsp nutritional yeast
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Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
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Preheat oven to 400 degrees.
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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.
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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.
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Cook quinoa according to package instructions. Set aside.
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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, Italian seasoning, salt and pepper. Mix together, let cook just until spinach has wilted and everything is combined.
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Spoon filling into tomatoes and put the top back on.
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Bake for 30 minutes or until the skin starts to blister.
Enjoy!
xoxo Sally
Styles By Sally 