Steps
1. Preheat your oven to 375°F (190°C).
2. Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions, usually about 15 minutes.
3. While the quinoa cooks, slice the tops off the tomatoes and scoop out the insides, leaving a shell. Set the insides aside.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
5. Add the chopped spinach and cook until wilted, about 2-3 minutes.
6. Mix the cooked quinoa with the spinach, add the reserved tomato insides, and season with salt, pepper, and Parmesan cheese if using.
7. Stuff the hollowed tomatoes with the quinoa mixture and place them in a baking dish.
8. Bake in the preheated oven for 20 minutes or until the tomatoes are tender.
9. Serve warm and enjoy!