• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Summer

    Stuffed Tomatoes with Quinoa

    Published: Jul 18, 2013 · Modified: Jan 21, 2023 · by Jess Smith · Jump to Recipe · 14 Comments · This post may contain affiliate links.

    stuffed tomatoes
    tomatoes, cheese, quinoa and basil on a marble countertop

    Filled with quinoa and fresh herbs these Quinoa and Goat Cheese Stuffed Tomatoes are healthy, simple and can be made ahead!

    I get really predictable when it comes to side dishes at dinner.  If you show up at our house unannounced around dinner time, odds are decent that I'll be wearing sweatpants, and we'll be eating something with a side of roasted broccoli.

    Maybe we'll be eating roasted cauliflower, if I'm feeling adventurous.

    cutting the tops off tomatoes, and a bowl full of quinoa

    For all the tasty side dishes I've made for the blog or added to Pinterest, I still keep coming back to the old standby of unadorned roasted vegetables.

    tomatoes with the filling taken out in a white baking dish

    Community supported agriculture (CSA) has saved me from my own routine in this respect.  Every Tuesday night a box comes full of whole wheat bread, eggs, and an abundance of produce that sits on the counter like a ticking clock, begging to be used before it turns wilty and sad.  Herbs and greens plus other items I never would have thought to buy (this week: taro root!) are certainly helping me to broaden the scope of what I cook and appreciate good, fresh, organic food in its purest form.

    quinoa stuffed tomatoes in a white baking dish

    This week the big bunch of basil and cilantro that came in my CSA went straight into these tomatoes along with cooked quinoa and enough cheese to fill every bite with some.

    a stuffed tomato on a white plate



    I'm not giving up the roast broccoli or sweatpants any time soon, but there's definitely room for more of these cheesy tomatoes at the dinner table.

    More Veggie Side Dishes

    • Parmesan Roasted Potatoes
    • Herb Roasted Vegetables
    • Creamy Butternut Squash and Spinach Casserole
    • Homemade Green Bean Casserole with Bacon
    • Creamy Corn Casserole
    • Easy Roasted Broccoli
    • Instant Pot Steamed Artichokes
    • Twice Baked Sweet Potatoes
    • Crispy Roasted Cauliflower with Parmesan
    • Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
    • Parmesan-Thyme Baked Sweet Potato Fries

    Favorite Tools

    • 3-Quart Casserole Dish
    • 6-inch Global Knife
    • Anchor 3-Piece Glass Mixing Bowls
    Print Recipe
    5 from 1 vote

    Stuffed Tomatoes with Quinoa Recipe

    Filled with quinoa and fresh herbs these cheesy stuffed tomatoes are healthy, simple and can be made ahead!
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Side Dish
    Keyword: easy side dish, gluten free, summer, vegetarian
    Servings: 6
    Calories: 175kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $8.00

    Equipment

    • Baking Dish
    • Mixing Bowl

    Ingredients

    • 6 medium tomatoes
    • 2 cups cooked quinoa
    • 4 ounces crumbled goat cheese
    • ¼ cup minced fresh herbs (like basil, cilantro, parsley, etc)
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • ¼ 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

    Serving: 1g | Calories: 175kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 293mg | Fiber: 3g | Sugar: 4g

    Related

    « Salmon Satay with Peanut Sauce
    Parmesan Rosemary Oven Fries »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Claire @ Claire K Creations

      July 18, 2013 at 5:05 pm

      Haha I'm totally the same only my broccoli is steamed and comes with some carrots and I'll be in my PJ pants and ugg boots. These look like the perfect dish to spice things up!

      Reply
    2. Ashley

      July 18, 2013 at 10:44 pm

      haha your dinner routine sounds just like mine - I always change into PJs or sweats and our side dishes pretty much always consist of roasted veggies ... usually a red onion, zucchini and squash to be exact. If I'm feeling fancy I'll switch up the seasonings lol. These tomatoes are gorgeous!

      Reply
    3. Liz

      July 18, 2013 at 11:27 pm

      Thank you - great idea. Have a wonderful day!

      Reply
    4. cassie

      July 19, 2013 at 3:15 am

      Love, love, love the quinoa/goat cheese mixture! Tomatoes make the best little bowls for summer salads too. This is great, Jess!

      Reply
    5. Karista

      July 19, 2013 at 3:22 am

      Jess I'm like you, I have a few fave side dishes that I repeat night after night. And roasted broccoli is one of them! Along with roasted brussel sprouts or cauliflower. And if I'm feeling sassy, it's roasted cauliflower mixed with roasted broccoli. LOL!
      I love stuffed summer tomatoes and I absolutely adore the beauty and delicious simplicity of quinoa, goats cheese and fresh herbs stuffed tomatoes. A perfect side dish. I think I'll add this to my summer side dish list. Hope you're well and enjoying summer! Karista

      Reply
    6. Katie Hein

      July 19, 2013 at 10:57 am

      Haha! I laughed at the roasted broccoli because you used to always make that at 880 Baller and I learned it from you! This looks great!

      Reply
    7. Erika

      July 19, 2013 at 9:34 pm

      Oooh LOVE!! I've been craving quinoa lately--a very strange departure from my normal cravings for cake 😉 Quinoa stuffed tomatoes sounds AMAZING!!! And haha--I actually just got a bunch of leftovers from the CSA my coworker got since she didn't like half the vegetables! So I have two beautiful tomatoes that might be made into this tonight, yay!

      Reply
      • Jess

        July 21, 2013 at 8:53 am

        Haha - I always crave cake, Erika, so a quinoa craving is something worth taking advantage of!

        Reply
    8. Anne ~ Uni Homemaker

      July 20, 2013 at 3:10 am

      Sounds delicious Jess! I love goat cheese in general so I know I'll love this stuffed tomato dish. Love your photos --pinning!

      Reply
    9. Ruta

      July 20, 2013 at 6:48 pm

      Yum yum yum. I love how light and summary these tomatoes are. Plus quinoa and goat cheese are always a good thing.

      Reply
    10. Debra

      July 22, 2013 at 9:53 am

      I love summer tomatoes. What about stuffing cherry tomatoes for appetizers? Love anything with goat cheese.

      Reply
      • Jess

        July 23, 2013 at 7:20 am

        What a good idea, Debra! I had an appetizer recently with cherry tomatoes and halloumi grilled on skewers, but those cherry tomatoes would be so good stuffed with cheese!

        Reply
    11. Bellaisa

      June 07, 2014 at 7:50 am

      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. 🙂

      Reply
      • Jess

        June 11, 2014 at 2:56 pm

        Oh yum, Bellaisa - your adaptations sound fantastic! Thanks so much for the note.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers
    • Lasagna Bolognese
    • Falafel Sandwich

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef