Spinach, Pesto, Quinoa Stuffed Tomatoes


6 medium tomatoes, seeds and cores removed

4 Tbsp olive oil

1 medium onion, diced

1 cup quinoa, rinsed & drained

6 Tbsp pesto

10 oz fresh spinach

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Sea salt and pepper to taste


Pesto Sauce:

2 cups fresh basil

1/3 cup olive oil

1/4 cup raw cashews (or pine nuts)

1 garlic clove

Sea salt and pepper to taste

1 tsp nutritional yeast



Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.

Preheat oven to 400 degrees.

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

Drizzle 1 Tbsp olive oil in the bottom of the baking dish and spread it around. Place tomatoes in the baking dish. Drizzle 1 Tbsp of olive oil over the top of the tomatoes.

Sprinkle salt & pepper on each tomato.

Cook quinoa according to package instructions. Set aside.

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

Spoon filling into tomatoes and put the top back on.

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

Screen Shot 2018-02-05 at 11.36.07 AM.png