These juicy and naturally-candy straightforward quinoa stuffed tomatoes are excellent for heat climate! They are hearty sufficient for an early summer season meal stuffed to the brim with a number of contemporary gluten-free and dairy-free components, as all the time. 

Two large light orange tomatoes fresh off the vine on a counter top.



Well, there’s one purpose to like this recipe proper now. IT IS TOMATO SEASON and I used to be in New Jersey visiting my dad and mom so I HAD to make one thing with tomatoes. If you’ve by no means had a Jersey Tomato, please get your self to NJ and have a tomato for me. You won’t remorse it. 

Jersey tomatoes are candy, like a bit of fruit. They’re juicy and tender and o’ so heavenly to chunk into, which is strictly why I simply needed to share a tomato recipe with you right here at present. And I’ve a sense you’re going to like the tomatoes AND the Dairy-Free Creamy Lemon Cashew Sauce.


Green, yellow, and red tomato halves hollowed out and ready to bake on a parchment paper lined baking sheet.



PREP TIPS // If you’re in a pinch and also you don’t have time to make this full recipe proper earlier than dinner, you may make the quinoa forward of time and retailer it within the fridge till you’re able to make the tomatoes. We counsel taking the quinoa out of the fridge and letting it get to room temperature earlier than stuffing it into the tomatoes. 


INGREDIENT SWAPS // You can use any gluten-free grain you’d like as a substitute of quinoa. We used crimson quinoa right here however you too can use white quinoa, millet, wild rice, brown rice or buckwheat. You may change up the contemporary herb for garnish in the event you don’t need to use the contemporary basil right here. However, the contemporary basil is barely candy so we recommend conserving it in there! You can attempt contemporary tarragon as a substitute if desired. 


Four tomatoes stuffed with quinoa and chopped tomato ready to go into the oven.


THREE straightforward STEPS

Here’s how we made the Easy Quinoa Stuffed Tomatoes in three easy steps.

STEP 1 // Carve out the insides of the tomatoes, discard the stems and cube the inside flesh that was eliminated. Set apart.

STEP 2 // Make the quinoa and fluff with a fork. Stuff the tomatoes with the quinoa and the diced tomatoes and roast at 450 levels F for about 35 minutes or till the tomatoes are very tender and golden brown. 

STEP three // Remove from the oven, drizzle with the Dairy-Free Creamy Lemon Cashew Sauce and serve heat.


A tomato wrinkly from roasting stuffed with quinoa and tomato and drizzled with sauce.


LISTEN // Listen under for Amie’s ideas that aren’t talked about on this article in addition to fast instructions on how one can make these Easy Quinoa Stuffed Tomatoes step-by-step.


Soft and moist stuffed tomatoes with quinoa spilling out and a sauce on top.



SERVING SUGGESTIONS // These tomatoes are perfect for a predominant meal served with a facet of grilled greens for summer season. You can serve these heat or at room temperature; both approach, they’re fairly versatile on the subject of discovering one thing to serve with them. Grilled asparagus, onions, and zucchini are all nice choices to serve with these tomatoes. The facet veggies might be frivolously tossed with olive oil, sea salt, and pepper earlier than grilling for a couple of minutes on all sides or till tender. 

OPTIONAL ORGANIC ANIMAL PROTEIN // If you’re an omnivore, you possibly can cook dinner up some natural rooster, cube it up and add it to those stuffed tomatoes. Whether you prefer it grilled, roasted, poached, sauteed or baked, we’ve got step-by-step instructions for our favourite methods to cook dinner natural rooster: How to Cook Chicken.

STILL HUNGRY? For extra of our anti-inflammatory recipes, try our 30 Day Reset Program, which is just accessible for a restricted time by July.


Easy Quinoa Stuffed Tomatoes

A tomato wrinkly from roasting stuffed with quinoa and tomato and drizzled with sauce.


Author: Amie Valpone

Recipe kind: Entree

  • four massive tomatoes
  • 1/2 cup dry quinoa
  • Water or vegetable broth as wanted
  • 1 Tbsp. additional-virgin olive oil
  • Sea salt and pepper, to style
  • 2 Tbsp. finely chopped crimson onion
  • 1 Tbsp. finely chopped contemporary basil
  • 2 cups cashews
  • 1 1/four cup vegetable broth
  • three/four tsp. sea salt plus extra to style
  • 1/four tsp. lemon zest
  • 1/four tsp. pepper

For the Tomatoes

  1. Preheat the oven to 425 levels F. Prepare a big rimmed baking sheet with parchment paper.

  2. Remove and discard the stems of every tomato. Hollow out the insides of the tomato leaving about 1/2 inch thickness on the perimeters. Dice this inside tomato flesh and put aside.

  3. Meanwhile, cook dinner the quinoa with water or vegetable broth based on the bundle instructions. Fluff with a fork and put aside to chill.

  4. Rub the tomatoes with oil utilizing your arms and stuff them with the quinoa and diced tomatoes. Then, place the tomatoes on the ready baking sheet. Sprinkle with further sea salt and pepper and bake for 35 minutes or till golden brown. Remove from the oven and put aside to chill for five minutes. 

  5. Drizzle the Dairy-Free Creamy Cashew Sauce on prime and garnish with the crimson onions and contemporary basil. Serve heat. Store leftovers in a sealed container within the fridge for as much as 2 days.

For the Sauce

  1. Puree all sauce components in a meals processor till creamy. Add water or vegetable broth as wanted for a thinner consistency. Season to style with sea salt and pepper. Store leftovers in a sealed container within the fridge for as much as 5 days.

Nutrition Facts

Easy Quinoa Stuffed Tomatoes

Amount Per Serving

Calories 498 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 5g 25%

Cholesterol 0mg zero%

Sodium 667mg 28%

Potassium 858mg 25%

Total Carbohydrates 39g 13%

Dietary Fiber 5g 20%

Sugars 8g

Protein 16g 32%

Vitamin A 27.5%

Vitamin C 22.eight%

Calcium 5.three%

Iron 31.eight%

* Percent Daily Values are based mostly on a 2000 calorie eating regimen.


Recipe by Amie Valpone of The Healthy Apple. Please don’t reprint this recipe with out our permission. If you’d prefer to characteristic this recipe in your web site, please rewrite the instructions and hyperlink to this recipe as the unique supply. Thank you.

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