Easy Quinoa Stuffed Tomatoes - the healthy apple

"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."
-- @amievalpone
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  • Recipe Card
Prep time 5mins
Cook time 55mins

Recipe Card

For the tomatoes


  • 4 large tomatoes
  • 1/2 dry quinoa
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon finely chopped fresh basil

For the Tomatoes


  • Step 1

    Preheat the oven to 425 degrees F. Prepare a large rimmed baking sheet with parchment paper.

  • Step 2

    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.

  • Step 3

    Meanwhile, cook the quinoa according to the package directions. Fluff with a fork and set aside to cool.

  • Step 4

    Mix the diced tomato and quinoa, set aside. Rub the tomatoes with oil and stuff the tomatoes with the quinoa mixture. 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.

  • Step 5

    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 Creamy Lemon Cashew Sauce


  • 2 cups cashews
  • 1 1/4 cup vegetable broth
  • Salt to taste
  • 1/4 teaspoon lemon, Zest
  • 1/4 teaspoon pepper

For the Creamy Lemon Cashew Sauce

  • Step 1

    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.

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