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Baked Tomatoes stuffed with Quinoa

by ADMIN on JUNE 26, 2012

Tomatoes are wonderful, wouldn’t you agree?

So beautiful and versatile. You can use them in salsa, guacamole, as a salad topper, straight up with a pinch of salt, as a sauce, on pizza (!)… and now you can stuff them!

By gently removing their insides, tomatoes make a great vehicle for any kind of filling you could possibly imagine… including quinoa, corn, and basil witha hint of cumin.


Baked Tomatoes stuffed with Quinoa

Author: Adapted from Cooking Light Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Serves: 2-4

Succulent tomatoes stuffed with savory quinoa, corn, basil and a hint of cumin.


  • 4 medium tomatoes

  • 4 slices jalapeno, minced

  • 1 cup corn kernels (fresh or frozen/thawed)

  • 1 large onion, chopped

  • 1 Tbsp olive oil

  • 1 Tbsp fresh lime juice

  • ½ cup uncooked quinoa

  • 1 cup water

  • 3 oz cheddar cheese, grated

  • ¼ cup basil, chopped

  • ¼ tsp salt

  • ¼ tsp pepper

  • ½ tsp cumin

  • ¼ tsp curry

  • ⅛ tsp cayenne pepper


  1. Combine quinoa, water, cumin, curry, and cayenne in a small pot. Bring to a boil then reduce to a simmer. Cook for about 15 minutes or until all the water has been absorbed.

  2. Preheat broiler to high heat.

  3. Place corn and onions on an aluminum-foil lined baking sheet. Toss with olive oil, and broil for 10 minutes, stirring twice. Remove and let cool.

  4. Combine quinoa, corn, lime juice, basil, salt, and pepper in a medium bowl.

  5. Cut tops off tomatoes. Carefully scoop out pulp and seeds, leaving the shell intact. Turn tomatoes up-side-down to drain.

  6. Preheat oven to 350F

  7. Place tomatoes in a medium-large casserole pan. Divide the quinoa mixture between the 4 tomatoes. Sprinkle with cheddar cheese.

  8. Bake for 15 minutes, then turn on the broiler and broil for 2-3 minutes, or until cheese is starting to turn golden brown in spots.



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