Stuffed Spinach and Quinoa Pesto Tomatoes

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Sweet Pea Living | Stuffed Spinach and Quinoa Pesto Tomatoes | Plant Based Food | Vegan

I was recently introduced to my first stuffed tomato. If you are like me and a newbie to the stuffed-tomato game, you’re totally missing out! I don’t know how I never tried these before. Just think of all the flavors and ingredients that compliment sweet, sugary, refreshing tomatoes. Now, cook those inside a tomato. BOOM. Mind blown. These plant-based bowls are easy to make and will definitely impress family and friends with their creativity and flair. Get ready to dive into (and love) these Stuffed Spinach and Quinoa Pesto Tomatoes!

To begin this recipe, you first cut off the tops of your tomatoes using a paring knife. Next, you need to scoop out and discard the “guts” of your tomatoes. I think you’ll find that the bigger the tomatoes, the easier they are to clean. Don’t worry about removing ALL of the insides; anything leftover will add additional flavor to your stuffing. I threw in a little bit of salt after cleaning out each tomato to pull out extra water from the lining of the tomatoes.

Sweet Pea Living | Stuffed Spinach and Quinoa Pesto Tomatoes | Plant Based Food | Vegan

For the filling, I used whatever I had on hand: ½ red onion, spinach, pesto, and quinoa. I prefer cooking quinoa in vegetable broth because it adds just a little bit of extra flavor to the grain. You could also cook it in water or chicken stock if you prefer. After you stuff your tomatoes, make sure to cover your pan in aluminum foil before baking them in the oven. Otherwise, you’ll risk drying out your quinoa!

Sweet Pea Living | Stuffed Spinach and Quinoa Pesto Tomatoes | Plant Based Food | Vegan

I hope that this simple recipe encourages you to try something new. If you do, please tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos. I’d love to see if you make this recipes and how it turns out for you!

Stuffed Spinach and Quinoa Pesto Tomatoes


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

INGREDIENTS
 7 medium, round tomatoes
 1 tsp salt
 1 cup quinoa
 2 cups vegetable broth
 ½ red onion, diced
 4 cups baby spinach
 1 jar basil pesto
 cheese for garnish

INSTRUCTIONS
1

In a medium-sized sauce pan, heat quinoa with vegetable broth until simmering. Cover with lid and turn heat to low. Cook for 15 minutes, until broth has been absorbed.

2

Using a paring knife, cut ½ inch around the stem of the tomato. Remove the top and hollow out the inside using a spoon. Repeat with each tomato. Then, lightly salt the inside of each tomato. Set aside.

3

Preheat oven to 375 degrees.

4

Add diced onion, spinach, and basil pesto to quinoa pan. Mix well and let spinach wilt.
Using a spoon, fill each tomato with the spinach and quinoa pesto mixture. Cover with foil and bake for 20 minutes.

5

Remove foil and sprinkle tomatoes with cheese. Bake for an additional 5 minutes, or until cheese is melted.

6

Serve hot and enjoy!

Ingredients

INGREDIENTS
 7 medium, round tomatoes
 1 tsp salt
 1 cup quinoa
 2 cups vegetable broth
 ½ red onion, diced
 4 cups baby spinach
 1 jar basil pesto
 cheese for garnish

Directions

INSTRUCTIONS
1

In a medium-sized sauce pan, heat quinoa with vegetable broth until simmering. Cover with lid and turn heat to low. Cook for 15 minutes, until broth has been absorbed.

2

Using a paring knife, cut ½ inch around the stem of the tomato. Remove the top and hollow out the inside using a spoon. Repeat with each tomato. Then, lightly salt the inside of each tomato. Set aside.

3

Preheat oven to 375 degrees.

4

Add diced onion, spinach, and basil pesto to quinoa pan. Mix well and let spinach wilt.
Using a spoon, fill each tomato with the spinach and quinoa pesto mixture. Cover with foil and bake for 20 minutes.

5

Remove foil and sprinkle tomatoes with cheese. Bake for an additional 5 minutes, or until cheese is melted.

6

Serve hot and enjoy!

Stuffed Spinach and Quinoa Pesto Tomatoes

Sweet Pea Living | Stuffed Spinach and Quinoa Pesto Tomatoes | Plant Based Food | Vegan

 

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