Quinoa & Cous Cous Stuffed Tomatoes

Ah, I love it when leftovers and almot rotten vegetables come together to make a delicous and quick meal.

I had a half cup each of leftover quinoa and whole wheat cous cous, along with 6 (how did I even end up with that many?)  almost too-ripe tomatoes lounging around and decided to put them to good use.  Some inspiration from my wonderful (almost) vegan co-worker Arikka, who was inspired by our new favorite author/chef over at 101 Cookbooks, helped this recipe along and I was absolutely pleased with the outcome 🙂

(In case you were wondering, I liked the cous cous version better!)

6 large tomatoes

1/2 cup qunioa, cooked

1/2 cup whole wheat cous cous, cooked

1/2 cup fresh spinach, chopped

1/2 cup Parmesan cheese, shredded, plus some for topping

4 cloves garlic, minced

2 tbsp olive oil

Salt and pepper to taste

• In a bowl mix quinoa, with 1/4 cup spinach, 1/4 cup Parmesan cheese, 2 cloves of garlic, 1 tbsp oil, salt and pepper
• Do the same with the cous cous and remaining ingredients in another bowl
• Scoop each of the mixes into 3 tomatoes each and top with a sprinkle of Parmesan cheese
• Preheat oven to 350 degrees and cook in  baking pan for 50 minutes