Quinoa Baked Stuffed Tomatoes

May 9, 2019


  • 8 large tomatoes (somewhat firm)
  • 1 cup cooked quinoa or brown rice
  • 1 ½ cups cooked lentils, garbanzo or black beans
  • ½ cup feta or goat cheese (optional)
  • ¼ cup chopped basil or 1 tsp dried oregano/Italian seasoning
  • 2 cloves garlic
  • 2 tbs of pesto
  • 2 – 4 cups fresh spinach (or more)
  • Sea salt and pepper to taste


  • Preheat oven to 425°F.
  • Cook quinoa: combine ½ cup dry quinoa with 1 cup water and 2 dashes of sea salt and cover with a lid.
  • As soon as water boils, reduce heat to the lowest possible simmer or turn heat completely off and keep covered with a lid.
  • Let sit for 10 minutes until done.
  • Slice top off of each tomato and gently scoop the seeds out
  • Place in a glass or ceramic baking dish
  • If they do not sit flat, slice a bit off the bottom
  • In a skillet, sauté garlic and spinach until spinach wilts
  • Move all the warm ingredients to a large bowl
  • Add the beans, herbs, quinoa, cheese, pesto, sea salt and pepper
  • Mix to combine
  • Fill each tomato with the quinoa stuffing
  • Drizzle with a bit of olive oil and top with a tiny bit of cheese
  • Bake for 20-25 minutes until done
  • Broil for the last 2-3 minutes to get a nice crispy brown layer on top
  • Serve hot or at room temperature

Makes 8 servings

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