Quinoa Stuffed Tomatoes Recipe. These baked stuffed tomatoes are filled with quinoa, feta, sauteed squash, and feta cheese. It’s a light, healthy meal and makes a lovely presentation for a summer luncheon or buffet.
Quinoa Stuffed Tomatoes Recipe
These quinoa filled tomatoes are not only delicious but they’re packed with nutrients.
So, not only is this recipe good for you, it’s ready in about 30 minutes. It can be a meatless main dish or a side and can easily be made vegan or vegetarian. Honestly, all you have to do is skip or substitute the feta cheese.
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
This easy-to-make recipe is packed with protein and flavor, and is sure to become a favorite.
- Tomatoes. They would look especially good with garden heirloom tomatoes. Any sturdy variety will work.
- Squash. I prefer a young yellow squash for this and the colors are beautiful together.
- Onion. Red, white, sweet, or green onions will work.
- Coconut oil. Olive or avocado oil can be used.
- Garlic. If you love garlic, feel free to add more. If you don’t love garlic, omit or add less.
- Salt, pepper, thyme. Always add these seasonings to your specific taste.
- Feta. You can also use goat cheese or, actually, any cheese.
Quinoa (pronounced KEEN-wah) is a seed not a grain. It’s a ‘superfood’ because of it’s high nutritional content.
Nutritionally, quinoa is a whole grain and is gluten free. As well, quinoa contains more protein, fiber and healthy fats than other grains.
Quinoa also contains all 9 amino acids and is a complete protein. It an exception that this plant protein is a complete protein.
Yes, you can use any cheese you like. However, if you use another kind of cheese, grate it yourself and skip the pre-shredded cheese.
It’s definitely good for you! (see first question)
They’re good with any main dish. Try them with
Quinoa Stuffed Tomatoes Tips
Be watchful when you bake tomatoes. If you bake them for longer than 12 to 15 minutes they’ll burst and the stuffing will ooze out.
Stuffed tomatoes make a nutritious meatless meal, light lunch, or delicious side dish.
You can put these together in advance and bake when you’re ready. However, I freezing them changes the texture of tomatoes and isn’t ideal. I recommend making and eating them the same day.
You can use any tomato for stuffing except, obviously, grape or cherry tomatoes. They simply too small to stuff like this.
Packed full of essential vitamins, minerals, and antioxidants, these stuffed tomatoes will quickly become a dinner favorite. Enjoy!
Quinoa Stuffed Tomatoes Recipe
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- 4 medium Tomatoes
- ½ cup Quinoa uncooked
- ½ tablespoon Coconut oil Olive or avocado oil can be used.
- 1 medium Squash sliced
- ¼ cup Onion minced
- ½ teaspoon fresh garlic minced
- ½ teaspoon Salt
- ½ teaspoon ground black pepper
- ¼ teaspoon thyme omit if you don't like it.
- ½ cup Feta crumbled
- Cook quinoa according to package directions.
- Preheat the oven to 350℉.
- Cut the tops off and hollow out the tomato by removing the pulp and seeds with a spoon. (I highly recommend getting a grapefruit spoon for this. A grapefruit spoon has a jagged edge and works perfectly for this.) Dice the pulp and reserve. It will go in the quinoa mixture.
- Saute the garlic, squash, and onion on the stovetop on medium heat until the squash is tender and onion is translucent.
- Transfer the squash mixture to a large boil. Add the cooked quinoa, salt, pepper, thyme, feta, and tomato pulp to the bowl. Stir to combine.
- Fill the tomatoes with the mixture. Press the mixture into the tomato with the back of the spoon. Overfill the tomatoes and place the tops back on (This is optional and just for appearance.) Place the stuffed tomatoes in an oven-proof casserole dish.
- Place the dish, uncovered, in the oven and bake at 350℉ for 12 to 15 minutes or until heated through and the tomatoes are soft and hot but not cooked to mushy.
- Remove from the oven and cool a few minutes before serving.
- Store any leftovers in an airtight container in the fridge up to 3 days.