Quinoa Stuffed Tomatoes

De.Ma.Cuisine's picture

Aug. 09, 2012

Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!


Tomatoes 5 Large (Seeded and Cored)
Oregano 1 Tablespoon (Fresh, diced)
Corn 1 (Ear of corn, off the cob)
Onion 1 (Diced)
Squash/Zucchini 1 Cup (16 tbs) (Diced)
Garlic 2 Clove (10 gm) (Minced)
Quinoa 1 Cup (16 tbs) (Cooked)
Salt/Lemon, thyme, bay sea salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Olive oil 1 Tablespoon
Tomato paste 1 Tablespoon
Balsamic vinegar 1 Tablespoon
Parmesan cheese 1/4 Cup (4 tbs) (Grated, *reserve 2 Tbs for Topping)
Bacon 2 Ounce (2 Pieces/Slices of Bacon)


Getting Ready:

1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.


1. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).

2. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.


Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.


If you’re NOT using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

Recipe Summary

Difficulty Level: Medium
Cook Time: 28 Minutes
Ready In: 28 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1212Calories from Fat 250

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 928 mg38.67%

Total Carbohydrates 209 g69.7%

Dietary Fiber 28 g112%

Sugars 20 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet