Diethood » Recipes » Dinner Recipes » Quinoa Stuffed Tomatoes

Quinoa Stuffed Tomatoes

Quinoa Stuffed Tomatoes are a quick and healthy meal idea or side dish that you can make in under an hour. These baked tomatoes are stuffed with flavorful quinoa and spinach and topped with melty cheese.

Looking for more ways to turn fresh veggies into an all-in-one lunch or dinner? Try these Ricotta and Orzo Stuffed Tomatoes.

Overhead view of quinoa stuffed tomatoes topped with melted cheese in a white ceramic baking dish.

Cheesy Quinoa Stuffed Tomatoes

If you’re looking for the perfect light and easy meal idea to make ASAP, it’s these vegetarian stuffed tomatoes! This recipe for baked tomatoes loaded with quinoa is packed with tons of textures and flavor. The best part? It’s a multitasker. Make quinoa stuffed tomatoes as a vegetarian main, or make them as a side with your favorite recipes. And repeat.

These easy quinoa stuffed tomatoes are the meatless Monday lunch or dinner of dreams. I stuff fresh ripe tomatoes with protein-filled spinach, quinoa, and savory herbs, then bake them with plenty of gooey, melty mozzarella cheese. 

Why You’ll Love This Stuffed Tomatoes Recipe

  • Flavorful. Quinoa has a nutty, earthy taste that’s similar to brown rice, and it takes on the flavors of this recipe beautifully. Combined with garlicky sauteed spinach and fresh herbs, it’s the perfect filling for juicy, tangy tomatoes.
  • Quick & Easy. This stuffed tomato recipe takes minutes to prep. Then all that’s left to do is bake! Have a healthy, hearty vegetarian lunch, dinner, or side dish ready in under an hour.
  • High-Protein. Quinoa and spinach bring loads of plant protein to these cheesy stuffed tomatoes.
Overhead view of quinoa stuffed tomatoes topped with melted cheese in a white ceramic baking dish.

What Is Quinoa?

Quinoa is considered a whole grain; however, it isn’t technically a grain at all. It’s the seeds of the quinoa plant! The seeds are high in fiber, protein, and vitamins when compared to many grains. You’ll often find quinoa in the same grocery store aisle as other uncooked grains like rice and bulgur.

Which Is Healthier: Rice or Quinoa?

Like rice, quinoa is naturally gluten-free and tastes great in loads of recipes. Unlike rice, quinoa is a complete source of plant protein (hello, essential aminos!). One cup of quinoa also has more fiber than the same amount of rice. This makes it a healthier choice that can also keep you fuller for longer.

A quinoa stuffed tomato topped with melted cheese on a plate next to a fork, with more tomatoes served on plates in the background.

How to Make Stuffed Tomatoes With Quinoa

Who’s ready to get stuffing? Below is a quick overview of how to make quinoa stuffed tomatoes. Be sure to scroll down to the recipe card for an ingredient list and detailed instructions.

  • Prep your ingredients. Slice off the tops of the tomatoes and hollow out the inside. Sprinkle with salt and arrange the hollowed tomatoes on a baking sheet. Next, bring the quinoa and water to a boil and then simmer, covered, for 15 minutes.
  • Make the quinoa filling. In a skillet, saute the spinach with a bit of oil, salt, and pepper. Add in garlic and parsley, then take the pan off the heat and stir in the quinoa.
  • Fill and bake the tomatoes. Spoon the filling into the tomatoes, cover them with foil, and then bake at 375ºF for 20 minutes. 
  • Add cheese. Sprinkle the mozzarella and parmesan over the top of the tomatoes before returning them to the oven uncovered. Bake for another 5 minutes, until the cheese is melted.
Close up overhead view of quinoa stuffed tomatoes topped with melted cheese.

Serving Suggestions

Here’s how to turn your quinoa stuffed tomatoes into a hearty lunch or healthy dinner:

Overhead view of two quinoa stuffed tomatoes served on plates, with one stuffed tomato cut in half.

Storing and Reheating Extras

Properly stored, these baked quinoa stuffed tomatoes make great leftovers. I like to chop my tomatoes up, filling and all, and toss them into salads the following day. 

  • Refrigerate any leftover stuffed tomatoes airtight for up to 3-4 days. Serve them at room temperature or reheat the stuffed tomatoes in the oven at 350ºF until warmed through.
  • I don’t recommend freezing stuffed tomatoes, whether they’re cooked or uncooked. The tomatoes tend to become soft and mushy when they thaw. 

More Vegetarian Recipes to Try

ENJOY!

Overhead view of quinoa stuffed tomatoes topped with melted cheese in a white ceramic baking dish.

Quinoa Stuffed Tomatoes

Katerina | Diethood
Quinoa Stuffed Tomatoes are a quick and healthy meal idea or side dish! Enjoy juicy baked tomatoes stuffed with flavorful quinoa and spinach and topped with melty cheese.
No ratings yet
Servings : 8
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 8 medium ripe tomatoes
  • salt, to taste
  • 2 cups water
  • 1 cup quinoa
  • 2 teaspoons olive oil
  • 6 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh parsley
  • salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • cup grated parmesan cheese

Instructions
 

  • Preheat oven to 375˚F.
  • 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 the baking sheet. Set aside.
  • Place water and quinoa in a saucepan and bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  • Meanwhile, heat the olive oil in a frying pan and stir in the spinach; season with salt and pepper, and cook until just wilted.
  • Stir in the garlic and parsley, cook for a minute longer, and remove from the burner.
  • Add cooked quinoa to the spinach and mix well.
  • Taste for salt and pepper and adjust accordingly.
  • Evenly divide the filling among the tomatoes.
  • Cover with foil and bake for 20 minutes.
  • Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
  • Bake uncovered for an additional 5 minutes or until cheese is melted.
  • Serve.

Notes

  • Tomatoes: The best tomatoes for stuffing are large, round, plump tomatoes. Good choices are Beefsteak tomatoes, Roma tomatoes, and Campari tomatoes.
  • Make Ahead: You can prepare the filling and stuff the tomatoes up to 1-2 days ahead. Instead of baking, cover the stuffed tomatoes airtight and refrigerate them until you’re ready to bake.
  • Storage: Store leftover stuffed tomatoes in the fridge for 3 to 4 days. Enjoy leftovers cold or reheat them in the oven at 350ºF until warm.
  • Serving: I’ll often budget 1-2 tomatoes per person when serving this as a main, and ½ to 1 tomato per person as a side dish.
  • Substitute Quinoa: The quinoa in this recipe can be replaced with rice, bulgur wheat, lentils, or even couscous. Keep in mind that some grain varieties are not gluten-free.
  • Cheese: Instead of mozzarella and parmesan, you can also top the quinoa stuffed tomatoes with crumbly feta, Monterey Jack, or shredded cheddar cheese.

Nutrition

Serving: 1 stuffed tomato | Calories: 176 kcal | Carbohydrates: 20 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 15 mg | Sodium: 189 mg | Potassium: 560 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 3269 IU | Vitamin C: 24 mg | Calcium: 156 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Lunch
Cuisine: American
Keyword: easy vegetarian recipes, stuffed tomato recipe, stuffed tomatoes
Did you make this recipe?Leave a Rating!

Categories:

25 comments on “Quinoa Stuffed Tomatoes”

Comments are closed.

  1. With all our gorgeous tomatoes at the farmers market, this recipe totally has my attention. I do love me some quinoa and spinach too, YUM! Hugs, Terra

  2. love the idea of quinoa and spinach stuffed tomato. and what about using the same stuffing in squash when it is summer?

  3. Avatar photo
    Sandra's Easy Cooking

    I hope you had one awesome Mother’s Day Kate! Love the recipe… very very delicious, and pictures as always make my mouth water. Awesome giveaway, now let’s talk about those models…i wish if I could pull the looks on my myself esp that first picture LOL! On the other note you don’t need to diet, you already have the gorgeous figure!

  4. Avatar photo
    Christine Hull

    OMG, I would so love to purchase the “This So Meshed Suit” It is so stylish and gorgeous! And, yes — agreed with everyone — those tomatoes are delish looking and I love that they are VEGAN! 🙂

  5. Avatar photo
    Christine Hull

    OMG, I sooooooo would want to purchase the “This So Meshed Suit” Amazing design! Absolutely love it 🙂

  6. Avatar photo
    Trish @infinebalance

    I am sooo sad that I can’t enter the contest! I love those yoga pants!
    The tomatoes look yummy too.

  7. Avatar photo
    foodwanderings

    OMG you managed to make quinoa appealing in this very familiar and comforting stuffed tomatoes. Just gorgeous as I am sure delicious!

  8. Avatar photo
    Paula @ Vintage Kitchen

    I should put myself on a few quinoa stuffed tomatoes only days. Though it´s our fall/winter so I have some extra time. Really gorgeous tomatoes btw, I like the cake pan you put them in! Very stylish, like your new yoga clothes.

  9. Avatar photo
    Stacy | Wicked Good Kitchen

    Another fabulous and healthy recipe, Kate! Love including quinoa in my diet (vs. rice) as it is a great protein source (a complete protein, in fact) and balances all the other guilty pleasures, LOL! Albion Fit looks marvelous! Happy Mom’s Day! xo

  10. I have a love-hate relationship with swimsuit season! No doubt I’d eat every one of these stuffed tomatoes and tilt the scale. 😀

  11. This recipe is a great idea! I have some leftover quinoa and spinich and will try this out today! Thanks for the giveaway too~ I would get the optimum capris~ perf for summer workouts 🙂

  12. This recipe is just the kind of thing I love! I will definitely be trying it, maybe today. I have kale in the fridge at the moment, not spinach, and I was wondering if that wouldn’t work too?

  13. Avatar photo
    Denise Browning@From Brazil To You

    Kate: What a healthy and delish dish!!!! And also, what a great giveaway!!! Happy Mother’s Day, my friend!!!

  14. Can’t wait to try out this recipe. Love the combo! And such pretty pictures…love the one in the swimsuit!

  15. Looks like a great way to get ready for swimsuit season. I won’t feel like I’m dieting with this one. 🙂

    Happy Mother’s Day to you too. 🙂

  16. Avatar photo
    The Farmers Wife

    Oh I can sympathize with the whole dieting to get into a cute swimsuit girl! My son has decided he wants a pool party for his birthday next month… AHHH!!! lol!

    This recipe looks delicious! I wonder if I can convince my family to make them for me… 😉

Scroll to Top