Pesto Spinach Quinoa Stuffed Tomatoes

Prep Time

20 minutes

Cooking Time

5-8 minutes





  • 6 medium tomatoes, seeds and cores removed
  • 3 tbsp olive oil
  • 1 medium onion, diced
  • 4-5 button mushrooms (optional)
  • 1 cup quinoa, rinsed and drained
  • 6 tbsp pesto
  • 10 oz fresh spinach
  • ¼ tsp garlic powder
  • ½ tsp Italian seasoning
  • Sea salt and pepper to taste


  • 2 cups fresh basil
  • 1 tbsp olive oil
  • ¼ raw cashews or pine nuts
  • 1 clove garlic
  • Sea salt and pepper to taste
  • ½ lemon, juice


  1. Preheat oven to 400°F
  2.  Cut offthe top of the tomatoes (do not discard), use a spoon with a serrated edge toslip in and scoop out all the seeds. Set aside.
  3. Drizzle 1 tbsp olive oil in the bottom of thebaking dish and spread it around. Place tomatoes in the baking dish.  Drizzle 1 tbsp olive oil over the top of eachtomato. Sprinkle salt and pepper on each tomato.
  4. Cook quinoa according to package instructions. Setaside.
  5. In a large sauté pan, cook the diced onion andmushrooms (if using) in 1 tbsp olive oil for 5-8 minutes or until lightly brown.Add the cooked quinoa, spinach pesto, garlic powder, Italian seasoning, saltand pepper. Mix together, let cook just until spinach has wilted and everythingis well combined.
  6. Spoon filling into tomatoes and put the top of thetomatoes back on.
  7. Bake for 30 minutes or until the skin starts toblister.


  • You can use bell peppers instead of tomatoes
  • You can use brown rice instead of quinoa, or a combination
  • Lentil can also be added to the rice/quinoa for extra fibre and protein