Pesto Spinach Quinoa Stuffed Tomatoes

I totally love the fruits and vegetables that are in season during summer, especially tomatoes! There are truly endless possibilities of dishes to make starring tomatoes, but I wanted to share this recipe with you this week because it’s so simple. The pesto is a wonderful addition to the bold acidity of the tomatoes – I hope you enjoy!

Ingredients

  • 6 medium tomatoes, seeds and cores removed
  • 4 TBSP coconut oil, melted
  • 1 medium onion, diced
  • 1 cup quinoa (any color), rinsed & drained
  • 6 TBSP pesto (recipe below if you want to make your own!)
  • 10 oz fresh spinach
  • ¼ tsp garlic powder
  • Sea salt and pepper to taste
Pesto:
  • 2 cups fresh basil
  • ⅓ cup olive oil
  • ¼ cup raw cashews, soaked (or pine nuts)
  • 1 garlic clove
  • Sea salt and pepper to taste

Preparation Instructions

  1. Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
  2. Preheat oven to 400 degrees.
  3. Cut off the top of the tomatoes. Use a spoon with a serrated edge to slip in and scoop out all the seeds and membranes. Set aside.
  4. Drizzle 1 TBSP coconut oil in the bottom of the baking dish and spread it around. Place tomatoes in the baking dish. Drizzle 1 TBSP of coconut oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato.
  5. Cook quinoa according to package instructions. Set aside.
  6. In a large saute pan, cook the diced onion in 2 TBSP coconut oil, for 5-8 minutes or until translucent. Add the cooked quinoa, spinach, pesto, garlic powder, salt and pepper. Mix together, let cook just until spinach has wilted and everything is combined.
  7. Spoon filling into tomatoes and put the top back on.
  8. Bake for 30 minutes or until the skin starts to blister.

Tip: Top with fresh basil or parmesan cheese!

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