These juicy and naturally-sweet easy quinoa stuffed tomatoes are perfect for warm weather! They are hearty enough for an early summer meal stuffed to the brim with a few fresh gluten-free and dairy-free ingredients, as always.
WHY WE LOVE THEM
Well, there is one reason to love this recipe right now. IT IS TOMATO SEASON and I was in New Jersey visiting my parents so I HAD to make something with tomatoes. If you’ve never had a Jersey Tomato, please get yourself to NJ and have a tomato for me. You will not regret it.
Jersey tomatoes are sweet, like a piece of fruit. They’re juicy and tender and o’ so heavenly to bite into, which is exactly why I just had to share a tomato recipe with you here today. And I have a feeling you’re going to love the tomatoes AND the Dairy-Free Creamy Lemon Cashew Sauce.
HOW WE MAKE THEM
PREP TIPS // If you’re in a pinch and you don’t have time to make this full recipe right before dinner, you can make the quinoa ahead of time and store it in the fridge until you’re ready to make the tomatoes. We suggest taking the quinoa out of the fridge and letting it get to room temperature before stuffing it into the tomatoes.
INGREDIENT SWAPS // You can use any gluten-free grain you’d like instead of quinoa. We used red quinoa here but you can also use white quinoa, millet, wild rice, brown rice or buckwheat. You can also switch up the fresh herb for garnish if you don’t want to use the fresh basil here. However, the fresh basil is slightly sweet so we suggest keeping it in there! You can try fresh tarragon instead if desired.
THREE easy STEPS
Here’s how we made the Easy Quinoa Stuffed Tomatoes in three simple steps.
STEP 1 // Carve out the insides of the tomatoes, discard the stems and dice the inner flesh that was removed. Set aside.
STEP 2 // Make the quinoa and fluff with a fork. Stuff the tomatoes with the quinoa and the diced tomatoes and roast at 450 degrees F for about 35 minutes or until the tomatoes are very tender and golden brown.
STEP 3 // Remove from the oven, drizzle with the Dairy-Free Creamy Lemon Cashew Sauce and serve warm.
LISTEN // Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make these Easy Quinoa Stuffed Tomatoes step-by-step.
SHOP the RECIPE
HOW WE EAT THEM
SERVING SUGGESTIONS // These tomatoes are ideal for a main meal served with a side of grilled vegetables for summer. You can serve these warm or at room temperature; either way, they’re quite versatile when it comes to finding something to serve with them. Grilled asparagus, onions, and zucchini are all great options to serve with these tomatoes. The side veggies can be lightly tossed with olive oil, sea salt, and pepper before grilling for a few minutes on each side or until tender.
OPTIONAL ORGANIC ANIMAL PROTEIN // How to Cook Chicken.If you’re an omnivore, you can cook up some organic chicken, dice it up and add it to these stuffed tomatoes. Whether you like it grilled, roasted, poached, sauteed or baked, we have step-by-step directions for our favorite ways to cook organic chicken:
STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through July.
These juicy and naturally-sweet tomatoes are perfect for warm weather! They are hearty and fresh and gluten-free, as always. You're going to love them.
- 4 large tomatoes
- 1/2 cup dry quinoa
- Water or vegetable broth as needed
- 1 Tbsp. extra-virgin olive oil
- Sea salt and pepper, to taste
- 2 Tbsp. finely chopped red onion
- 1 Tbsp. finely chopped fresh basil
For the Tomatoes
- Preheat the oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper.
- Remove and discard the stems of each tomato. Hollow out the insides of the tomato leaving about 1/2 inch thickness on the sides. Dice this inner tomato flesh and set aside.
Meanwhile, cook the quinoa with water or vegetable broth according to the package directions. Fluff with a fork and set aside to cool.
Rub the tomatoes with oil using your hands and stuff them with the quinoa and diced tomatoes. Then, place the tomatoes on the prepared baking sheet. Sprinkle with additional sea salt and pepper and bake for 35 minutes or until golden brown. Remove from the oven and set aside to cool for 5 minutes.
Drizzle the Dairy-Free Creamy Cashew Sauce on top and garnish with the red onions and fresh basil. Serve warm. Store leftovers in a sealed container in the fridge for up to 2 days.
For the Sauce
Puree all sauce ingredients in a food processor until creamy. Add water or vegetable broth as needed for a thinner consistency. Season to taste with sea salt and pepper. Store leftovers in a sealed container in the fridge for up to 5 days.
Recipe by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.