Pesto and Quinoa Stuffed Tomatoes

Ingredients:

Directions:

1. Preheat the oven to 375°F.
2. Place the cashews in a medium saucepan. Pour in enough water to cover by 1 inch. Bring it to a boil, then cook for 10 minutes. Drain the water. Set aside.
3. Cook the quinoa according to package instructions. Set aside.
4. Pour the canola oil into a large pan and bring it to medium heat. Add the red onion and saute for 10 minutes, until soft and translucent.
5. Pour the cashews, almond milk, basil, chopped garlic, lemon juice, nutritional yeast, salt, and pepper into a blender. Pulse until smooth and creamy.
6. Add the minced garlic to the red onion pan. Season with the Italian seasoning, stir together. Cook for about 3 minutes. Then add the quinoa and spinach to the pan. Pour the pesto sauce over top. Stir to combine. Cook and stir until the spinach begins to wilt.
7. Spoon the filling into each tomato. Replace the tops.
8. Add a little bit of water to the bottom of a medium casserole dish. Place the stuffed tomatoes in the baking dish. Bake for 30 minutes, until the skin starts to blister. Carefully remove the tomatoes from the oven. Allow to cool for a few minutes before serving.