Pesto Spinach Quinoa Stuffed Tomatoes

I could eat these tomatoes every day for lunch for a month without getting sick of them, they were so good! The only tedious part of the meal was scooping out the insides of the tomatoes . . . but other than that it’s pretty easy to make! And I’ll take any chance I can get to I get to make my homemade pesto ❤

In addition to vitamins A & C, cooked tomatoes contain lycopene, which slows the growth of – and even kilsl – prostate and other cancer cells



-6 medium tomatoes, seeds & core removed

-4 Tablespoons olive oil

-1 medium onion, diced

-6 Tablespoons pesto, you can use store-bought but try my homemade recipe

-10 oz fresh spinach

-1 Cup quinoa, cooked

-1/4 teaspoon garlic powder

-Pepper to taste, salt if desired


-Make homemade pesto & set aside

-Cook quinoa according to package instructions. Set aside

-Preheat oven to 400 °F

-Cut off the top of the tomatoes. Use a spoon with a seated edge to slip in & scoop out all of the seeds & membranes. Set aside


-Drizzle 1 Tablespoon olive oil in the bottom of a baking dish & spread it around. Place tomatoes in the baking dish. Drizzle 1 Tablespoon of olive oil over the top of each tomato. Sprinkle salt & pepper on each tomato

-In a large saute pan, cook the diced onion in 2 Tablespoons olive oil for 5 – 8 minutes, or until lightly browned. Add cooked quinoa, spinach, pesto, garlic powder, salt, & pepper. Mix together & let cook just until spinach has wilted & everything is combined


-Spoon filling into tomatoes & put the top back on


-Bake for 30 minutes or until the skin starts to blister


I served mine over arugula & ate these beauties for lunch a few weeks ago. Enjoy!



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