Quinoa-Spinach-Stuffed Tomatoes

By Angelika Hanna


Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Yield: 4 tomatoes

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 1 cup of cooked quinoa
  • 4 medium-large tomatoes
  • 4 cups of fresh spinach, coarsely chopped
  • Extra virgin cold-pressed olive oil
  • 2 cloves garlic, minced – optional
  • 1 tbsp fresh parsley, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Slice a 1/2 inch ‘lid’ off each tomato.
  3. Hollow out the tomato. (Save the spooned out tomato meat and juice – it can be later used to make Marinara sauce.)
  4. Sprinkle the inside of the hollow tomato with some salt and pepper.
  5. In the meantime, cook your quinoa following the package instruction.
  6. Heat olive oil in a medium-sized frying pan over medium heat.
  7. Add the spinach. Season with some salt and pepper.
  8. Turn down the heat to medium-low.
  9. Cook for a few minutes or until the spinach starts to wilt.
  10. Mix in the garlic and parsley. Cook for 1 more minute.
  11. Add the cooked quinoa to the spinach mixture. Combine well.
  12. Taste for more salt and pepper.
  13. Evenly divide the quinoa-spinach mixture filling among the tomatoes.
  14. Cover with aluminum foil and bake for 20 minutes.
  15. Remove the foil, sprinkle the tomato tops with the Parmesan cheese.
  16. Bake for an additional 5 minutes, or until the cheese is melted.


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