Quinoa stuffed tomatoes

1 dry cup of quinoa

1 cup chopped spinach

8 tomatoes

4-5 cloves roasted garlic

10-12 leaves of fresh basil, chopped

1/2 cup toasted pine nuts

1 cup chopped sweet or bell peppers

1 diced red onion

10-12 kalamata olives, chopped

olive oil, balsamic vinegar, salt and pepper to make a vinaigrette dressing

Cook quinoa according to package directions. I prefer to substitute mushroom broth for half of the water, and cook it the night before so it can cool overnight.

Over a large mixing bowl, cut the tops off of the tomatoes. Using a grapefruit spoon, scoop out the insides of the tomatoes to make them into cups. Be sure the inner flesh and seeds are in small enough chunks to mix well with the remaining ingredients. Add all remaining ingredients and mix well. Add vinaigrette to lightly coat. Scoop salad into tomato cups and serve chilled.