Roasted stuffed tomatoes that are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.
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Pesto Spinach Quinoa Baked Tomatoes

These stuffed baked tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan and gluten-free.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Calories 649kcal
Author Stacey Eckert

Equipment

Ingredients

Pesto Sauce -

Quinoa Filling -

Tomatoes -

Instructions

  • Preheat the oven to 375 degrees.
  • Pesto Sauce - Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set it aside until later.
  • Quinoa FIlling - In a large pan, saute the diced onion in olive oil until it's translucent. Add the Italian seasonings and garlic cloves and let it cook for 2 minutes. Add the spinach and let it cook for 1-2 minutes or until the spinach starts to wilt. Add the cooked quinoa, pesto cream sauce, salt, and pepper. Stir to combine. 
  • Tomatoes - Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to slip into the tomatoes and scoop out all the seeds and membranes. Spoon the pesto quinoa filling into the tomatoes and put the tops back on.
  • Drizzle a little bit of olive oil in the bottom of a baking dish and evenly spread it around. Place the tomatoes in a baking dish and season each tomato with salt & pepper. Bake for 30 minutes or until the skin starts to blister. Garnish with fresh basil.

Notes

  • Don't use Roma tomatoes for this recipe, they're too small. I would recommend using beefsteak tomatoes, large vine-ripened tomatoes, or large heirloom tomatoes because you need to have a big enough tomato to fill with the pesto filling.
  • If you're short on time you can use store-bought vegan pesto sauce instead of making your own. It will turn out just as delicious. I sometimes use Sprout's organic vegan pesto or this organic vegan pesto from Amazon instead of making my own. 
  • To make this recipe nut-free, simply omit the cashews. The pesto sauce won't be creamy but it will taste like traditional pesto. It will still taste delicious without the cashews. 
  • You could substitute bell peppers for tomatoes. 
  • You can substitute brown rice for the quinoa, or cauliflower rice if you want a low-carb option. 
  • I recommend using fresh spinach to make these vegan stuffed tomatoes. If you use frozen spinach it will water down your pesto sauce and possibly make the quinoa filling wet. 
  • Store the leftover baked tomatoes in an airtight container in the fridge for 3-4 days.
  • You can freeze these baked tomatoes but I prefer them fresh. When you freeze tomatoes, they become a little softer and mushier so the texture isn't as good had you prepared the tomatoes fresh. 

Nutrition

Calories: 649kcal | Carbohydrates: 68g | Protein: 19g | Fat: 37g | Saturated Fat: 5g | Sodium: 111mg | Potassium: 1961mg | Fiber: 14g | Sugar: 14g | Vitamin A: 12758IU | Vitamin C: 84mg | Calcium: 229mg | Iron: 8mg