Quinoa Stuffed Tomatoes Recipe

Tomatoes filled with healthy ingredients.

5 from 33 votes

Quinoa Stuffed Tomatoes Recipe

These baked stuffed tomatoes are filled with quinoa, feta, sauteed squash, and feta cheese. It's a light, healthy meal and makes a lovely presentation for a summer luncheon or buffet.

Course any meal, dinner, lunch, Main Course, meatless main, Side Dish

Cuisine American, Healthy

Keyword feta, quinoa, squash, tomatoes

Prep Time 15

Cook Time 15

Servings servings

Calories 254kcal

Author Paula

Ingredients

4 medium Tomatoes
½ cup Quinoa uncooked
½ tablespoon Coconut oil Olive or avocado oil can be used.
1 medium Squash sliced
¼ cup white onion minced
½ teaspoon garlic clove minced
½ teaspoon Salt
½ teaspoon black pepper
¼ teaspoon fresh thyme omit if you don't like it.
½ cup feta cheese crumbled

Instructions

Cook quinoa according to package directions.
Preheat the oven to 350℉.
Cut the tops off and hollow out the tomato by removing the pulp and seeds with a spoon. (I highly recommend getting a grapefruit spoon for this. A grapefruit spoon has a jagged edge and works perfectly for this.) Dice the pulp and reserve. It will go in the quinoa mixture.
Saute the garlic, squash, and onion on the stovetop on medium heat until the squash is tender and onion is translucent.
Transfer the squash mixture to a large boil. Add the cooked quinoa, salt, pepper, thyme, feta, and tomato pulp to the bowl. Stir to combine.
Fill the tomatoes with the mixture. Press the mixture into the tomato with the back of the spoon. Overfill the tomatoes and place the tops back on (This is optional and just for appearance.) Place the stuffed tomatoes in an oven-proof casserole dish.
Place the dish, uncovered, in the oven and bake at 350℉ for 12 to 15 minutes or until heated through and the tomatoes are soft and hot but not cooked to mushy.
Remove from the oven and cool a few minutes before serving.
Store any leftovers in an airtight container in the fridge up to 3 days.

Nutrition