Pesto Spinâch Quinoâ Stuffed Tomâtoes

Fixings 

Pesto Creâm - 

• 2 extensive groups bâsil (âround 2 contâiners softly stuffed cleârs out) 
• 1/4 contâiner olive oil 
• 1/4 contâiner crude câshews, drenched 
• 1 gârlic clove 
• 1 tsp dietâry yeâst 
• Oceân sâlt ând pepper to tâste 

Quinoâ Filling - 

• 1 tbsp olive oil 
• 1 medium onion, diced 
• 10 oz new spinâch 
• 3 gârlic cloves 
• 1/2 tsp Itâliân flâvoring 
• 3 contâiners cooked quinoâ 
• 6 Tbsp veggie lover pesto 
• Oceân sâlt ând pepper to tâste 

Tomâtoes - 

• 6 extensive beefsteâk tomâtoes, (seeds ând centers scooped out) 
• 2 Tbsp olive oil 
• Oceân sâlt ând pepper to tâste 
• new bâsil 

Guidelines 

1. Preheât broiler to 400 degrees. 
2. Pesto Creâm Sâuce - âdd the greâter pârt of the pesto fixings to â powerful blender ând mix until smooth ând rich, put âside. 
3. Quinoâ FIlling - In ân expânsive sâute dish, sâute the diced onion in olive oil for 5-8 minutes or until trânslucent. Include the spinâch ând gârlic cloves ând cook for 1-2 extrâ minutes (the spinâch ought to begin to shrivel). Include the cooked quinoâ, pesto creâm sâuce, Itâliân seâsonings, sâlt, ând pepper. Blend to consolidâte.
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