Stuffed Tomatoes with Quinoa

Directions

1. Spoon out 4 large field tomatoes so that all pulp is removed and shell is wide open
2. Turn upside down on paper towels for a few minutes to drain any excess moisture
3. Cook quinoa according to directions.
4. When quinoa is done sprinkle in 1/4 cup grated parmesan cheese and mix throughout
5. Add a sprinkle of parmesan to the inside bottom of the tomatoes and fill with quinoa pressing down to make a dense filling.
6. Sprinkle tops with remaining parmesan cheese and pop in the oven at 350 degrees for about 20 minutes. Tomatoes should be slightly soft to touch.