-10 beefsteak tomatoes
-1 cup sprouted quinoa, cooked
-2 bunches organic baby spinach (about 1/2 pound-- not packaged for most nutrition)
-1 large red onion
-2 cloves crushed garlic
-5 carrots chopped finely
-4 celery stalks chopped finely
-2 tbsp olive oil
-4 leaves fresh basil
-Salt, pepper, and oregano
*Preheat the oven to 350 F*
1. Flip the tomatoes over on their butt and slice a 3/4 cut to make a "top" (don't cut it all the way off!).
5. Once warm, add the red onions and garlic. Cover and cook on medium heat until translucent (about 8 minutes).
8. Cover and cook until aromatic about 10 more minutes.
13. Remove and serve right away or cover with aluminum foil to stay warm.