Quinoa Spinach And Pesto Stuffed Tomatoes Recipe

by | August 7, 2018

This quinoa spinach and pesto stuffed tomatoes recipe is so simple and easy, but so delicious!

Summertime means tomatoes are in season, and if you’re like me, you have a garden full of them and find yourself using them in every single recipe. Well, I stumbled upon a recipe for these stuffed tomatoes and decided to give it a little twist and make it my own. It’s so simple, but the results are fabulous and your whole family will enjoy them. Best of all, this stuffed tomatoes recipe is completely vegan, dairy-free, and gluten-free!

Ingredients

Pesto:

  • 2 Large bunches of basil
  • 1/4 cup raw soaked cashew nuts
  • 1/4 cup olive oil
  • 1-2 cloves garlic (depending on size and how much you want)
  • 1 tsp nutritional yeast
  • Salt and pepper to taste

Quinoa filling:

  • 1 medium diced onion
  • 10 oz fresh spinach
  • 3 cloves garlic
  • 3 cups cooked quinoa
  • 6 tbsp pesto
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Tomatoes:

  • 6 large beef tomatoes (insides scooped out)
  • 2 tbsp olive oil
  • Fresh basil
  • Saly and pepper to taste

 

Method:

  1. Preheat oven to 400F.
  2. Begin making your pesto, add all of the ingredients into a blender and blend on high speed until it becomes creamy and smooth. Place aside.
  3. In a large saucepan, saute the onion until it softens and then add in the garlic and spinach. Cook over a medium heat until the spinach starts to wilt.
  4. Add the cooked quinoa, pesto sauce, and seasoning to the pan and stir until fully combined.
  5. Begins to prepare your tomatoes. Cut the tops off the tomatoes (keep them for later) and using a spoon, scoop out the insides of the tomatoes, including the membranes. Set aside.
  6. Drizzle olive oil in the bottom of a baking dish. Place the prepared tomatoes in the baking dish and drizzle oil over each one. Season with salt and pepper.
  7. Fill your tomatoes with the quinoa pesto filling and place the tops back onto them. Bake in the oven for 30 minutes, or until the skin on the tomatoes starts to blister. Remove from oven and garnish with fresh basil to serve.

And there you have it! This super simple stuffed tomatoes recipe is sure to knock the socks off anyone who tries it, and it makes the perfect addition to any meal. You can mix it up any way you want, leaving out the spinach for example, but it still always tastes great.

What’s your favorite stuffed tomatoes recipe? Let me know in the comments below!

Don’t forget to subscribe to Raise Vegan magazine for more fabulous recipes.

Alex Jones

Associate Editor, USA | Contactable via [email protected]

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