Stuffed Tomatoes with Quinoa
Published Jul 18, 2013•Updated Sep 06, 2024
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Stuffed Tomatoes with Quinoa are juicy red tomatoes packed with fresh herbs, hearty quinoa, and creamy goat cheese. It all comes together in a beautiful, make-ahead friendly package.
Move over stuffed peppers, there’s a new stuffed veggie in town. There’s something so satisfying about a plate of beautiful vegetables filled with flavorful ingredients, and this version has been a favorite of mine for years. It’s one of those meals that you can serve to almost anyone. It’s naturally gluten-free and vegetarian, but even meat-eaters love it. Grating Parmesan cheese over the top creates crispy, golden brown edges for an extra cheesy finish.
This dish really couldn’t be easier to make. The only time-consuming step is to hollow out your tomatoes. Then just combine the filling ingredients, fill the tomatoes, and bake in a preheated oven. You will love serving this tomato quinoa recipe with eggs at breakfast, as part of a healthy gluten-free lunch, or as a side dish for a summer dinner.
Swap out ingredients for a totally customizable creation that will have everyone asking for seconds. See below for lots of ideas!
What are the best tomatoes for stuffing?
When looking for the best tomatoes for stuffing, select produce that is firm and ripe, but not soft or mushy (meaning it’s just too ripe). Look for varieties that are round, rather than oblong to make filling them easy. The most popular tomato varieties for stuffing are beefsteak tomatoes and simple “tomatoes on the vine”. Both of these varieties are available year round at your local grocery store.
How to Make It
- Prep the tomatoes. Cut off the tops of the tomatoes and remove the pulp and seeds. Arrange tomatoes, cut-side up in a greased baking dish.
- Make the filling. Combine the quinoa, goat cheese, herbs, salt, and pepper. Fill the tomatoes with the quinoa mixture.
- Bake in a preheated oven. Bake the tomatoes for 15-20 minutes, and remove from the oven when the quinoa filling turns golden brown.
- Top with cheese. Sprinkle the Parmesan cheese over the tomatoes and bake for an additional 5 minutes.
- Serve warm.
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Ingredients
- Tomatoes – If you make this quinoa tomato dish in peak tomato season, you will have so many varieties to choose from. Choose tomatoes that are firm and ripe, but not soft for the best stuffed tomatoes. Your local farmers market will likely have some fun heirloom tomatoes too. Select a few colorful varieties for bright pops of color.
- Quinoa – The base for your filling. Make the quinoa the night before to save a little time during dinner prep.
- Crumbled Goat Cheese – Tangy, creamy goat cheese just melts into the quinoa mixture, ensuring each bite is filled with flavor.
- Fresh Herbs (like basil, cilantro, parsley, etc) – Trying different herb combinations will incorporate a variety of flavors. Earthy oregano, sweet basil, fragrant rosemary, and savory thyme are natural matches to the tomato’s acidity.
- Kosher Salt, Black Pepper – Essential seasonings to finish the dish.
- Parmesan Cheese – Grated Parmesan cheese turns golden brown and crispy when baked on quinoa tomatoes.
Recipe Tips
- Make ahead & freeze – Make stuffed tomatoes ahead and freeze for an easy meal. Simply stuff the tomatoes with the quinoa mixture as you would if you were baking them, place them in an airtight container, and freeze. When you’re ready to bake the tomatoes, defrost them in the refrigerator the night before, and cook per the instructions. Don’t forget to top with grated Parmesan!
- Line the baking dish – Lining the baking dish with foil or parchment will make clean-up easy.
Variations
- Use a different cheese – Mozzarella is a great melting cheese. Combine rich mozzarella cheese with fresh basil and enjoy stuffed tomatoes with a pizza-like flavor. Cheddar cheese, taleggio, and feta are great melting cheeses too.
- Swap fillings – You can use almost any cooked grain instead of the quinoa here. Cooked rice or bulgur are great. You can also use cooked couscous like the filling used in these Mediterranean Stuffed Peppers. You can also add cooked and chopped vegetables for more flavor.
- Make it meaty – Stuff the tomatoes with browned Italian sausage or crispy bacon for a hearty side dish or meaty main dish.
FAQs
Customizable side dishes are the best! Grains are great to use in stuffed tomatoes because the soak up the juiciness of the tomato. Try quinoa, bulgur, rice, or couscous. Cooked meats like Italian sausage, ground beef or pork also work well. Add garlic, onions, spices, cheese, and herbs to build flavor.
There are so many ways to serve stuffed tomatoes. Include these baked tomatoes at your next brunch alongside a frittata. Elevate breakfast by serving tender stuffed tomatoes with eggs and hash browns. Blackened salmon or cod make for a light, healthy pairing at dinner or lunch. And these are a great addition to a barbecue, served with a green salad and your favorite grilled meats.
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Stuffed Tomatoes with Quinoa Recipe
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
- 6 medium tomatoes
- 2 cups cooked quinoa
- 4 ounces crumbled goat cheese
- 1/4 cup minced fresh herbs (like basil, cilantro, parsley, etc)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 350° F. Lightly grease a rimmed baking dish large enough to hold all of the tomatoes. Cut the top off of the tomatoes and gently scoop out and discard the pulp and seeds. Arrange the tomatoes, cut-side up in the baking dish.
- In a mixing bowl, combine the quinoa, goat cheese, herbs, salt, and pepper and stir to combine. Gently spoon the quinoa mixture evenly into the tomatoes.
- Bake until the tomatoes begin to soften and the quinoa filling turns golden brown, 15-20 minutes.
- Sprinkle the cheese evenly over the tomatoes and continue baking until the cheese turns golden, an additional 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these! I had fresh parsley and basil, so that went in. I also sauteed some onion and garlic and put that in. Lastly, I put bocconcini on top instead of parmesan and broiled it.
End result? My husband and I loved it.
I know when he really likes food I make because he becomes much more affectionate than normal – and he quickly told me (after a few bites) that he was SO happy to be home. 🙂
Oh yum, Bellaisa – your adaptations sound fantastic! Thanks so much for the note.