Quinoa Stuffed Tomatoes
Healthy stuffed tomatoes baked with quinoa, spinach, and chickpeas are a beautiful and delicious way to enjoy one of summer’s best crops – tomatoes!
Fresh juicy tomatoes must be one of summer’s greatest pleasures. Especially when you grown them in the backyard and eat them straight from the vine, sweet and warm from the sun. You may remember we’ve used our homegrown tomatoes for Fresh Tomato Marinara, Salsa, Tomato Soup, and Bruschetta! While we don’t have a veggie garden set up at our new house yet, we will still be enjoying farmer’s market (and let’s be real, Trader Joe’s) tomatoes over the next few months.
One especially fun way to show of tomatoes is to scoop out the insides and fill with lots of good stuff. This time we stuffed them with quinoa, spinach, the tomato pulp, and chickpeas. This recipe was inspired by a Greek stuffed tomato recipe I found while looking over a fun cookbook (Amazon Affiliate link, just FYI) Opa! The Healthy Greek Cookbook. Meals are just so fun when they’re stuffed, aren’t they? I mean, we can’t forget Mushroom Quinoa Stuffed Acorn Squash, Taco Quinoa Stuffed Bell Peppers, and Lasagna Stuffed Portobello Mushrooms! Okay, let’s check out how to make these easy quinoa stuffed tomatoes.
How to Make Baked Stuffed Tomatoes
Step 1: Prep Your Tomatoes
You can use anywhere from 5 to 7 tomatoes for this recipe. I used 5 medium sized while photographing this recipe and had extra filling… that I enjoyed on its own for lunch. Cut the tops off the tomatoes and scoop the insides out into a bowl. Don’t discard it though, it adds great flavor to the quinoa filling.
Step 2: Cook the Quinoa
We’ve talked a lot about cooking quinoa here in the past. If you haven’t read our post How to Cook Quinoa + Best Quinoa Recipes, give it a click! There’s also a post about cooking chickpeas from scratch too you may be interested in (though I used pre-cooked chickpeas here). I most often cook quinoa in the Instant Pot, but as we are using tomatoes here, I used the stove (tomatoes tend to stick to the bottom of the Instant Pot and trigger the burn notice). The quinoa goes into a medium saucepan with some water and the tomato pulp. As tomatoes are more or less juicy, you may have to continue to cook the quinoa over low heat to cook off some excess liquid.
Step 4: Stir in the Greens & Chickpeas
I love adding baby spinach or arugula here. There are other options for veggies though. The recipe this one was inspired from cooked zucchini in with the quinoa, which sounds fantastic. At this point the filling is ready to eat. Taste it and make sure it’s delicious and not in need of any additional salt or pepper.
Step 5: Fill the Tomatoes
I like to pack as much of this tasty filling in as possible. Set the tomatoes in a casserole dish. I don’t recommend a cookie sheet as some tomatoes may leak juices that you won’t want dripping to the bottom of your oven. Pop those tomato hats back on and into the oven they go. Cook until they are a little blistered, tender, and juicy.
Serve immediately and enjoy! I find these stuffed tomatoes taste best just after cooking. They can be reheated, but the flavor is not as nice.
- 8 medium sized tomatoes
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked pepper
- 3/4 cup quinoa, rinsed and drained
- 3/4 cup water
- 3/4 cup quartered cherry tomatoes
- 1 cup cooked and drained chickpeas
- 2 cups fresh baby spinach
- 1/2 cup fresh basil, chopped
- Preheat the oven to 400 degrees F.
- Use a paring knife to cut the tops off the tomatoes at an angle, like you would when carving a pumpkin. Scoop the pulp out with a spoon and place it in a bowl. Season the cored tomatoes lightly with salt and pepper.
- Heat olive oil in medium saucepan. Add the onion and saute until tender, about 5 minutes. Add the garlic, salt, and pepper, and saute another two minutes longer. Add the quinoa, tomato pulp, and water and stir to combine. Bring to a simmer and cover. Cook over low heat until the quinoa is cooked through, about 15 minutes. If the quinoa is still too wet, cook for a few minutes uncovered to evaporate some of the liquid. Stir in the tomatoes, chickpeas, spinach until the spinach has wilted.
- Taste a little and add more salt or pepper if desired. Place the cored tomatoes into a casserole dish. Spoon the quinoa mixture inside the tomatoes and place to tomato tops back on. Bake for 20 minutes until the tomatoes are very tender. Garnish with fresh basil.
You may have extra filling, depending on the size and number of tomatoes you use. Sometimes I use just 5 or 6 tomatoes and enjoy the filling on the side.
The flavor of this dish is best when they have just been cooked.
Nutrition Information:Yield: 4 Serving Size: 2 tomatoes
Amount Per Serving: Calories: 203 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 298mg Carbohydrates: 32g Fiber: 8g Sugar: 10g Protein: 9g