How to: Quinoa and Goat Cheese Stuffed Tomatoes

How to: Quinoa and Goat Cheese Stuffed Tomatoes

I love coming up with creative ways to get my daily serving of fruits and vegetables. I've seen stuffed veggies like mushrooms and peppers, so I thought I'd give it a shot with tomatoes. I used some of my favorite foods like quinoa, goat cheese and spinach.

Jen's portabella pizzas actually inspired me to give these a try. I've also been on a quinoa kick lately, if you couldn't tell from my quinoa breakfast bowl and quinoa muffins.


  • 4 large tomatoes
  • 1 C. quinoa, cooked
  • goat cheese
  • salt
  • pepper
  • 1/4 C. grated cheese
  • spinach, chopped


Cook and drain the quinoa.

Cut a hole in the top of the tomatoes and scoop out the insides.

Mix all of the ingredients together except the grated cheese.

Use that mixture to fill the tomatoes.

Bake in a 320 degree oven for 15 minutes.

Top with the grated cheese and bake for five more minutes.

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