The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Quinoa Stuffed Tomates
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Quinoa Stuffed Tomates

Prep Time: 15 mins

Cook Time: 20 mins

The tomatoes from my garden are starting to ripen, and soon I will have more tomatoes than I know what to do with! Of course I can always make marinara sauce to freeze for the colder months and enjoy the sunny taste of fresh tomatoes in pico de gallo, but these first tomatoes seem special. The moment I picked them from the vine, feeling their warm and perfectly plum flesh in my hands, I knew these early tomatoes where stars and deserved to be treated accordingly. These gems of summer deserve a recipe worthy of their greatness; some preparation in which their tart and juicy flavors really shine. 

Originally I made this quinoa salad recipe for stuffing bell peppers, but I tweaked it to showcase my tomatoes. And even I created a lovely quick sauce from the pulp leftover from coring them to top the final product. I think I really went all out on this one and I hope you enjoy the recipe as much as I did! 


  • 5 large tomatoes
  • 1 tablespoon coconut oil
  • 1 cup chopped spring or sweet onion
  • 1 teaspoon chopped fresh thyme
  • 1 can artichoke hearts, cut in half
  • 1 ½ cup cooked quinoa
  • 1 cup chopped fresh parsley
  • 5 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt

 For sauce

  • Pulp from tomatoes
  • 2 tbsp olive oil
  • 2 chopped cloves of garlic
  • 2-3 tsp Italian seasoning
  • 1 tsp salt
  • 2 tsp sugar (or to taste)


1. Heat oil in a medium saucepan over medium-high heat then add the onion and thyme. Sauté until onion is translucent and tender. Next stir in the halved artichokes; continue to sauté until heated. Remove from the oven and mix in the quinoa, parsley, salt, pepper, lemon juice and grated lemon. 

2. As the quinoa salad cools preheat the oven to 350 and core the tomatoes. Remove all of the pulp and seeds and place in a bowl for later.

3. Place the tomatoes on a baking pan lined with parchment paper. Fill each tomato with the quinoa filling and bake the tomatoes until soft, about 15 minutes.

4. While the tomatoes are cooking, put all of the ingredients for the sauce in a saucepan and heat on low to mid-low heat until it thickens. I have found with tomato products that the longer you cook it without burning it the better the sauce will taste!

 5. Top the tomatoes with the sauce, some fresh parsley and dig in!

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Leave a Comment

  1. Support
    These look too good to be true! Thanks for this perfect summer share. We hope to see more of these inspiring ideas from you soon. Happy summer!
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