3ouncesbaby spinachcoarsely chopped, about 4 cups loosely packed
1.5cupscooked quinoa
½cgrated parmesan cheesedivided
½cpanko bread crumbsdivided
2tablespoonfresh basiljulienned, plus more for garnish
Instructions
Heat the oven to 375°F. Lightly mist a 2-quart baking dish with olive oil or olive oil spray; set aside. Nest a cooling rack into a baking sheet; set aside.
Prep the tomatoes. Slice ½-inch off the tops of the tomatoes to expose the interior. Scoop out the seeds and pulp with a grapefruit spoon or melon baller. Sprinkle the insides of the tomatoes with salt, then invert the tomatoes onto the cooling rack; this will drain excess moisture.
Heat a skillet over medium high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, 5-7 minutes.
Add the garlic and Italian seasoning and cook, stirring frequently, for 1 minute more.
Add the baby spinach and cook, stirring frequently, until the spinach wilts and the greens are evenly distributed throughout the onion mixture.
Place the cooked quinoa into a bowl. Scrape the spinach and onion mixture into the quinoa, then add ¼ cup parmesan cheese, ¼ cup bread crumbs, and the fresh basil. Toss the mixture until well combined.
Pat the tomatoes dry, then arrange in the prepared baking dish cut side up. Evenly distribute the quinoa filling between the tomatoes.
Stir the remaining ¼ cup bread crumbs with the remaining ¼ cup parmesan cheese and 1 tablespoon olive oil. Sprinkle on top of the tomatoes.
Transfer to the oven and bake 30-35 minutes, or until the tomatoes are soft and the topping is lightly browned. Serve right away.