Quinoa Stuffed Tomatoes

Quinoa Stuffed Tomatoes


¼ cup quinoa, rinsed

⅔ cup reduced-sodium vegetable broth

4 medium-to-large sized tomatoes (about 1⅔ pounds)

¼ tsp sea salt

⅛ tsp black pepper

3 tablespoons Parmigiano-Reggiano cheese, grated

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh parsley, chopped

2 teaspoons extra virgin olive oil


  1. Preheat oven to 400 degrees.
  2. Combine the quinoa and broth in a small saucepan. Bring to a boil over medium-high heat and stir. Reduce to a simmer, cover and cook for 10-15, or until broth has been absorbed and the quinoa is fluffy.
  3. Meanwhile, slice the top off the tomatoes (about ½-inch thick). Cut around the stems, discard stems and dice the remaining tomato tops. Set aside in a medium-size bowl. Use a spoon to scoop out the pulp and seeds from the tomatoes, discard. Place the tomatoes in an 8”x 8” baking dish. Season with salt and pepper.
  4. Add the cheese, basil, parsley and oil to the bowl with the diced tomato pieces.
  5. When quinoa has finished cooking, stir it into the filling. Using a ⅓ cup, stuff each tomato shell with filling. Bake the tomatoes for 12 minutes, or until warmed through and the tomato skins are slightly wrinkly.