⅓ cup tricolor quinoa  

⅔ cup Fresh Thyme Organic low-sodium vegetable stock 

4 large tomatoes (11 to 12 oz. each) 

1 Tbsp. Fresh Thyme extra-virgin olive oil 

⅓ cup finely chopped onion 

2 cloves garlic, minced 

12 oz. extra-lean ground turkey 

½ tsp. Fresh Thyme fine sea salt 

¼ tsp. Fresh Thyme ground black pepper 

1 cup loosely packed baby spinach, chopped 

3 Tbsp. chopped oil-packed sun-dried tomatoes 

3 Tbsp. Fresh Thyme garlic–Italian salad dressing 

1½ tsp. dried Italian seasoning 

1 Tbsp. crumbled feta cheese 

1. Preheat oven to 350°F.
2. Place quinoa in a fine-mesh sieve. Rinse under cold running water; drain well. Transfer quinoa to a small saucepan. Add broth; bring to boiling. Reduce heat to medium-low. Cover and gently simmer for 15 to 20 minutes or until broth is absorbed. Remove from heat; fluff with fork.
3. Use a serrated knife to cut tops from tomatoes; discard tops. Using a melon baller, remove and discard pulp. Place tomato shells upside down on paper towels to drain.
4. In a large skillet, heat oil over medium heat. Add onion and garlic. Cook for 2 minutes, stirring occasionally. Add turkey, salt, and pepper. Cook for 4 to 5 minutes or until browned, stirring occasionally to break into small crumbles.
5. Add quinoa, spinach, sun-dried tomatoes, Italian dressing, and Italian seasoning to turkey mixture; toss to combine. Spoon filling into tomato shells, slightly mounding filling. Place filled tomatoes in an 8-inch square baking dish. Cover with foil. Bake for 35 to 40 minutes or until filling is hot. Sprinkle with feta cheese before serving. 

Each serving contains: 316 calories, 13 g fat, 2 g saturated fat, 0 g trans fat, 43 mg cholesterol, 445 mg sodium, 26 g carbohydrates, 6 g fiber, 10 g sugar, 25 g protein. Daily values: 67% vitamin A, 57% vitamin C, 4% calcium, 14% iron.