This recipe is so delicious, I need to share it. I can’t take credit for it, as I obtained it from Hansen Garbarino Vineyards outside Lodi, California. Hansen Garbarino Vineyards has been in the industry in California for over 150 years. Its focus is making wines that showcase the Lodi Appellation along with some Coastal Regions and a few very select vineyards in California such as Napa, Sonoma, Paso Robles and Santa Maria.



Looking for a quick and easy summer recipe? Look no further than Visit Lodi’s recipe of the month – a quinoa and spinach stuffed tomato! When you pair this with the H-G Vineyards 2010 multi-award winning Chardonnay; it’s a little taste of heaven! Thank you to the folks at HG Vineyards for this month’s recipe.


8 medium ripe tomatoes
2 cups water
1 cup quinoa
2 teaspoons olive oil
6 cups fresh spinach
3 cloves of garlic, minced
1 teaspoon chopped fresh parsley
Parmesan cheese
shredded mozzarella cheese


  1. Preheat oven to 375.
  2. Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet. Set aside.
  3. Place water and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes. Heat oil in a frying pan and add spinach. Season with salt and pepper, and cook until just wilted. Mix in the garlic and parsley, cook for a minute longer, and remove from stove. Add cooked quinoa to spinach; mix well. Taste for salt and pepper.
  4. Evenly divide the filling among the tomatoes. Cover with foil and bake for 20 minutes.
  5. Remove foil, sprinkle tops with Parmesan cheese and mozzarella cheese. Bake for an additional 5 minutes, or until cheese is melted.
  6. Serve.


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