Why You’ll Love This Quinoa Stuffed Tomatoes
- A Complete Meal in One Neat Package. You get your protein, your grains, and your veggies all in a single, beautiful, edible vessel. It’s so convenient and makes for a really impressive presentation with minimal fuss.
- Incredibly Versatile and Forgiving. Don’t have pine nuts? Use slivered almonds. Not a fan of feta? Go for goat cheese or even a sharp cheddar. This recipe is a fantastic template that welcomes your own creative twists.
- Meal-Prep Heaven. These stuffed tomatoes hold up beautifully in the fridge for a few days. You can make a batch on Sunday and have a healthy, ready-to-go lunch for the next couple of days—just reheat gently or enjoy them cold.
- Naturally Gluten-Free and Packed with Goodness. With quinoa as the base, this dish is inherently gluten-free and provides a great source of plant-based protein and fiber. It’s a meal that makes you feel light, energized, and thoroughly nourished.
Ingredients & Tools
- 4 large, firm beefsteak tomatoes
- 1/2 cup uncooked quinoa, rinsed well
- 1 cup vegetable broth or water
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil, plus more for drizzling
- 1/4 cup pine nuts
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp fresh oregano, chopped (or 1/2 tsp dried)
- Salt and black pepper to taste
- A pinch of red pepper flakes (optional, for a little heat)
Tools: A sharp knife, a spoon (a grapefruit spoon works wonders for scooping!), a baking dish just large enough to hold the tomatoes snugly, a medium saucepan, a skillet.
The quality of your tomatoes is key here—look for ones that are ripe but still firm enough to hold their shape. And don’t toss the tomato pulp you scoop out! We’ll use it to add incredible flavor and moisture to the quinoa filling.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the Right Tomato. Beefsteak or large vine-ripened tomatoes are your best bet. You need a tomato with a large cavity and sturdy walls that won’t collapse during baking. Avoid overly soft or heirloom varieties for this particular recipe.
- Rinse That Quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear makes all the difference for a clean, nutty flavor.
- Don’t Waste the Good Stuff. When you scoop out the tomato pulp and seeds, do it over a bowl to catch all the juices. This liquid gold is packed with umami and will be stirred into the quinoa, making the filling incredibly moist and flavorful.
- Toast Your Nuts. Taking the extra minute to toast the pine nuts in a dry skillet until golden brings out their rich, buttery flavor and adds a wonderful crunch that contrasts beautifully with the soft quinoa.
How to Make Quinoa Stuffed Tomatoes
Step 1: Prep the Tomatoes. Preheat your oven to 375°F (190°C). Slice the very top off each tomato, about a 1/2-inch down. Using a sharp knife, carefully cut around the inside perimeter of the tomato to loosen the flesh. Then, with a spoon, scoop out the seeds, pulp, and core into a bowl. Be gentle—you want to leave a sturdy shell about 1/4 to 1/2-inch thick. Sprinkle the inside of each tomato shell lightly with salt and place them cut-side down on a paper towel to drain for 10-15 minutes. This step helps remove excess moisture so your stuffed tomatoes aren’t watery.
Step 2: Cook the Quinoa. While the tomatoes drain, rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. You’ll see little spirals (the germ) separate from the grain. Remove from heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork.
Step 3: Sauté the Aromatics. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Now, stir in the reserved tomato pulp and juices from the bowl. Let this simmer for 3-4 minutes, allowing the liquid to reduce slightly. The mixture should look glossy and smell amazing.
Step 4: Toast the Pine Nuts. In a separate small, dry skillet, toast the pine nuts over medium-low heat. Shake the pan frequently until they are lightly golden and smell nutty. This happens quickly, so watch them closely—they can burn in an instant! Set them aside.
Step 5: Combine the Filling. In a large mixing bowl, combine the fluffy cooked quinoa, the onion-tomato mixture from the skillet, the toasted pine nuts, crumbled feta, and all the fresh herbs. Season generously with salt, black pepper, and the optional red pepper flakes. Give everything a really good stir until it’s well combined. Taste and adjust the seasoning—this is your chance to make it perfect.
Step 6: Stuff and Bake. Pat the inside of the tomato shells dry with a paper towel. Arrange them upright in a baking dish just large enough to hold them snugly (this helps them stay upright). Spoon the quinoa filling into each tomato, packing it down lightly and mounding it slightly on top. Drizzle a little olive oil over the stuffed tops. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender (a knife should slide in easily) and the tops are lightly browned.
Step 7: Rest and Serve. Carefully remove the baking dish from the oven. Let the tomatoes rest for about 5 minutes before serving. They will be very hot! This short rest allows the flavors to settle and makes them easier to handle. The tomatoes will have softened beautifully, and the filling will be warm and aromatic.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with Lemon Vinaigrette — The crisp, acidic freshness of the salad cuts through the richness of the baked tomatoes and cheese perfectly, balancing the meal.
- Garlic Sautéed Greens — A side of kale, spinach, or Swiss chard cooked with a bit of garlic adds a lovely earthy component and makes the meal even more substantial.
- Crusty Bread for Dipping — A slice of warm, crusty sourdough or a baguette is essential for soaking up any delicious juices left in the baking dish. It’s the best part!
Drinks
- A Crisp Rosé or Sauvignon Blanc — The bright acidity and fruity notes in these wines complement the herbal, savory flavors of the tomatoes and feta without overpowering them.
- Sparkling Water with Lemon and Mint — For a non-alcoholic option, this is incredibly refreshing. The bubbles and citrus cleanse the palate between each flavorful bite.
- Iced Herbal Tea — A chilled peppermint or lemon verbena tea feels light and pairs wonderfully with the Mediterranean vibe of this dish.
Something Sweet
- Lemon Sorbet — The ultimate palate cleanser. A small scoop of sharp, tangy lemon sorbet after this meal feels incredibly light and satisfying.
- Almond Biscotti — A few crunchy, not-too-sweet biscotti with a cup of espresso are a classic and elegant way to end the meal.
- Fresh Berries with a Dollop of Yogurt — Simple, healthy, and delicious. The natural sweetness of ripe strawberries or raspberries is the perfect finish.
Top Mistakes to Avoid
- Mistake: Skipping the salting and draining step for the tomato shells. If you don’t draw out some of the excess moisture, you’ll end up with a watery filling and potentially soggy, collapsed tomatoes. That 10-minute wait is worth it!
- Mistake: Overcooking the quinoa. Mushy quinoa makes for a pasty filling. Cook it just until tender and then let it steam off the heat. You want those grains to be distinct and fluffy.
- Mistake: Not tasting the filling before stuffing. This is your only chance to adjust the seasoning! The feta is salty, so taste the mixture before adding too much extra salt. I’ve messed this up before too… it’s a lesson you only need to learn once.
- Mistake: Using a baking dish that’s too big. If the tomatoes aren’t packed in snugly, they can tip over during baking. Choose a dish where they can support each other.
Expert Tips
- Tip: Make it a Make-Ahead Meal. You can assemble the entire dish up to a day in advance. Prep the tomatoes and the filling, keep them separate in the fridge, and then stuff and bake them just before you’re ready to serve. It’s a huge time-saver for entertaining.
- Tip: Add a Protein Boost. For a heartier version, stir in 1/2 cup of cooked lentils or about 3/4 cup of shredded rotisserie chicken into the quinoa mixture along with the other ingredients.
- Tip: Get a Golden, Cheesy Crust. For an extra-indulgent top, sprinkle a little extra cheese (Parmesan works great) over the stuffed tomatoes for the last 5 minutes of baking, and maybe even pop them under the broiler for a minute to get it bubbly and golden.
- Tip: Use the Leftover Filling. If you have any quinoa mixture left over—which can happen if your tomatoes are on the smaller side—it’s fantastic! Eat it as a salad for lunch the next day, or use it as a filling for bell peppers or zucchini boats.
FAQs
Can I make these Quinoa Stuffed Tomatoes vegan?
Absolutely! It’s a very easy swap. Simply omit the feta cheese. You could add a tablespoon of nutritional yeast for a cheesy flavor, or use a vegan feta alternative. The rest of the recipe is naturally vegan, so you’ll still have a incredibly flavorful and satisfying dish. Just make sure to use water or vegan vegetable broth for cooking the quinoa.
Can I use a different grain instead of quinoa?
You sure can. Cooked couscous, bulgur wheat, or even farro would work well here. The key is to use a grain that’s not too sticky and has a pleasant texture. Just adjust the cooking method and liquid according to the grain you choose, and aim for about 1.5 to 2 cups of cooked grain to replace the quinoa in this recipe.
How should I store and reheat leftovers?
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to warm them gently in a 300°F (150°C) oven for about 15-20 minutes, until heated through. You can use a microwave, but it might make the tomato shell a bit softer. They are also delicious eaten cold, straight from the fridge!
My tomatoes released a lot of water into the baking dish. Is that normal?
Yes, it’s completely normal! Tomatoes are mostly water, and they will release some juices as they bake. This is a good thing—those juices are delicious. That’s why serving with crusty bread is such a great idea. If it seems like a lot, you can carefully tilt the baking dish and spoon a little out before serving, but I usually just embrace it.
What can I do with the leftover tomato tops?
Don’t throw them away! You can finely chop them and add them to the filling for extra tomato flavor, or use them in a salad, salsa, or omelet. They’re perfectly good food. You could even roast them alongside the stuffed tomatoes with a drizzle of oil for a little cook’s snack.
Quinoa Stuffed Tomatoes
Whip up these easy, gluten-free Quinoa Stuffed Tomatoes! A healthy, protein-packed meal perfect for weeknight dinners or impressing guests. Full of fresh herbs and feta cheese.
Ingredients
Ingredients
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4 large, firm beefsteak tomatoes
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1/2 cup uncooked quinoa (rinsed well)
-
1 cup vegetable broth or water
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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1 tbsp olive oil (plus more for drizzling)
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1/4 cup pine nuts
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1/2 cup crumbled feta cheese
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2 tbsp fresh parsley (chopped)
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1 tbsp fresh basil (chopped)
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1 tsp fresh oregano (chopped (or 1/2 tsp dried))
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Salt (to taste)
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black pepper (to taste)
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A pinch red pepper flakes (optional, for a little heat)
Instructions
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Prep the Tomatoes. Preheat your oven to 375°F (190°C). Slice the very top off each tomato, about a 1/2-inch down. Using a sharp knife, carefully cut around the inside perimeter of the tomato to loosen the flesh. Then, with a spoon, scoop out the seeds, pulp, and core into a bowl. Be gentle—you want to leave a sturdy shell about 1/4 to 1/2-inch thick. Sprinkle the inside of each tomato shell lightly with salt and place them cut-side down on a paper towel to drain for 10-15 minutes. This step helps remove excess moisture so your stuffed tomatoes aren't watery.01
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Cook the Quinoa. While the tomatoes drain, rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. You'll see little spirals (the germ) separate from the grain. Remove from heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork.02
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Sauté the Aromatics. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Now, stir in the reserved tomato pulp and juices from the bowl. Let this simmer for 3-4 minutes, allowing the liquid to reduce slightly. The mixture should look glossy and smell amazing.03
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Toast the Pine Nuts. In a separate small, dry skillet, toast the pine nuts over medium-low heat. Shake the pan frequently until they are lightly golden and smell nutty. This happens quickly, so watch them closely—they can burn in an instant! Set them aside.04
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Combine the Filling. In a large mixing bowl, combine the fluffy cooked quinoa, the onion-tomato mixture from the skillet, the toasted pine nuts, crumbled feta, and all the fresh herbs. Season generously with salt, black pepper, and the optional red pepper flakes. Give everything a really good stir until it's well combined. Taste and adjust the seasoning—this is your chance to make it perfect.05
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Stuff and Bake. Pat the inside of the tomato shells dry with a paper towel. Arrange them upright in a baking dish just large enough to hold them snugly (this helps them stay upright). Spoon the quinoa filling into each tomato, packing it down lightly and mounding it slightly on top. Drizzle a little olive oil over the stuffed tops. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender (a knife should slide in easily) and the tops are lightly browned.06
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Rest and Serve. Carefully remove the baking dish from the oven. Let the tomatoes rest for about 5 minutes before serving. They will be very hot! This short rest allows the flavors to settle and makes them easier to handle. The tomatoes will have softened beautifully, and the filling will be warm and aromatic.07
