Around this time of year, we often find ourselves feeling restless about the “same old, same old” dinners we’ve been eating.
It’s not quite summer yet, so we can’t enjoy the full bounty of the farmer’s markets.
But it’s also no longer winter and we’re moving on from soups, stews, and heavy, cold-weather meals.
Instead of saying, “Forget it! Let’s go out for dinner,” try this flavorful, healthful dinner instead.
You probably already have these ingredients on hand at home, and even if you don’t, it’s really versatile.
You could swap red bell peppers for the tomatoes, chickpeas for the cannellini beans, or another herb for the basil.
To make it really easy for weeknight dinners, Chelsea and I like to make a batch or two of quinoa over the weekend that we can use for this and add to lunches, salads, or anything else during the week.
Quinoa keeps really well in the fridge and can last all week.
And as always, it’s filled with alkaline ingredients that will remind you of how delicious it can be to GET OFF YOUR ACID!
Let’s get cooking!
Quinoa Stuffed Tomatoes
1 cup quinoa
4 medium tomatoes
3 cups baby spinach
2 cloves of garlic, minced
1 can cannellini beans (I use Eden Organics, thoroughly rinsed and drained)
3 tbsp. basil, julienned (thin strips)
2 tsp. coconut oil
2 cups filtered water
sea salt (Celtic Grey Sea Salt, Himalayan, or Redmond Real Salt)
black pepper to taste
Preheat oven to 375 degrees. Hollow out the tomatoes by cutting around the top of the tomato and scooping out the inside. Slice a small section off the bottom of the tomato so it sits flat on the baking sheet. Sprinkle the inside of the tomatoes with some salt.
Cook quinoa by combining 2 cups of water with 1 cup of rinsed quinoa in a pot over high heat. When the water comes to a boil, cover the pot and turn heat down to the lowest setting for 30 minutes.
Heat coconut oil in a pan, add garlic and brown lightly. Add beans, crush them slightly with a wooden spoon, and cook for one minute. Add spinach and cook until wilted. Add basil. Season with sea salt and pepper.
Mix spinach mixture with quinoa. Divide the filling among the tomatoes. Place on a baking sheet lined with parchment paper. Add a little water to the bottom of the baking sheet (4 tbsp. is plenty). Bake for 15-20 minutes at 375 degrees.
If you want more delicious dinner ideas, download the GET OFF YOUR ACID 7-Day Cleanse recipe book now. It includes tons of healthy ideas, shopping lists, tips and seasonal recipes!