Description

Plump, juicy tomatoes roasted to perfection and filled with fluffy quinoa, spinach, toasted pine nuts, and creamy feta—finished with olive oil and fresh basil for a vibrant, satisfying vegetarian dish.

Ingredients

Units Scale

6 large ripe tomatoes
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
2 cups spinach, chopped
2 cloves garlic, minced
1/3 cup crumbled feta cheese
1/4 cup toasted pine nuts
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
Extra feta and basil leaves for garnish

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Instructions

Preheat oven to 375°F (190°C). Slice the tops off the tomatoes and scoop out the insides with a spoon. Lightly salt the insides and place them upside down to drain.
In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add chopped spinach and cook until wilted.
Stir the cooked spinach into the quinoa. Add feta, toasted pine nuts, chopped basil, salt, and pepper. Mix until combined.
Pat tomatoes dry and stuff each one generously with the quinoa mixture.
Arrange the stuffed tomatoes in a baking dish and bake for 20–25 minutes, until the tomatoes are tender.
Garnish with more feta and fresh basil before serving.

Notes

Use heirloom tomatoes for extra flavor and color variety.
Can be served warm or at room temperature.
For a vegan version, omit the feta or use plant-based feta alternatives.

Nutrition

Serving Size: 1 stuffed tomato
Calories: 210
Sugar: 5g
Sodium: 300mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 7g
Cholesterol: 10mg