Quinoa Stuffed Tomatoes with Basil and Pine Nuts Recipe tastes bright, herby, and a little nutty, with juicy tomatoes that almost burst when you cut into them. It works perfectly for busy weeknights or casual dinner parties, and you can get it on the table in about 45 minutes. I first made a version of this on a hot summer night in a tiny apartment kitchen with one sad pan and still felt like a restaurant chef.
Why You Should Try This Quinoa Stuffed Tomatoes with Basil and Pine Nuts Recipe
This quinoa stuffed tomatoes with basil and pine nuts recipe packs a lot of flavor into a simple ingredient list. You get sweet roasted tomato, fluffy quinoa, toasty pine nuts, and fresh basil in every bite, so it tastes both cozy and fresh at the same time.
The recipe works for vegetarians, but meat eaters clean their plates too. You can serve it as a light main dish or a hearty side, and it fits nicely into meal prep since it reheats like a champ.
“These quinoa stuffed tomatoes with basil and pine nuts taste like summer comfort food in a baking dish, and I could eat the whole pan myself. ★★★★★”
Ingredients You’ll Need
Tomatoes and filling
- 8 medium ripe tomatoes, firm enough to hold their shape
- Roma or vine tomatoes work well, just pick ones that feel heavy and not mushy.
- 1 cup uncooked quinoa, rinsed
- Any color works, but I like white quinoa here since it turns fluffy and mild.
- 2 cups vegetable broth or chicken broth
- Use low sodium broth so you control the salt.
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 small zucchini, finely diced
- You can swap in bell pepper or mushrooms if you prefer.
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional for a little heat
Herbs, nuts, and cheese
- ½ cup fresh basil leaves, chopped
- Stack the leaves, roll them, and slice for easy cutting.
- ¼ cup fresh parsley, chopped, optional but tasty
- ⅓ cup pine nuts, lightly toasted
- Toast them in a dry skillet over medium heat until golden and fragrant, then cool.
- If pine nuts feel pricey, use slivered almonds or chopped walnuts.
- ½ cup grated Parmesan cheese
- Use a block and grate it yourself for better melt and flavor.
- ½ cup shredded mozzarella or provolone
- This gives a melty top; you can skip it for a dairy free version.
Pantry shortcuts and helpful notes
- Use pre cooked quinoa from the refrigerated section if you want to cut the cook time.
- Frozen pre chopped onion and zucchini work in a pinch; just sauté a bit longer to cook off moisture.
- Jarred minced garlic saves time, though fresh garlic gives a sharper flavor.
Equipment
- Sharp knife and cutting board
- Spoon or small scoop to hollow out tomatoes
- Medium saucepan with lid for quinoa
- Large skillet for the filling
- Baking dish that fits all tomatoes snugly
- Mixing bowl
- Aluminum foil
Tips & Tricks
- Pick tomatoes that feel firm with a little give so they hold up in the oven.
- Slice a thin piece off the bottom of each tomato if they wobble, so they stand upright.
- Scoop the tomato flesh gently and leave a sturdy shell about ¼ inch thick.
- Chop the scooped tomato flesh and cook it into the quinoa filling for extra flavor and zero waste.
- Rinse quinoa in a fine mesh strainer to remove bitterness before cooking.
- Toast pine nuts in a dry skillet and watch them closely, since they go from golden to burnt fast.
- Add fresh basil and parsley at the end so they stay bright and fragrant.
- Taste the filling before you stuff the tomatoes and adjust salt, pepper, and red pepper flakes.
- Pack the filling firmly into each tomato so it stays put while baking.
- Cover the baking dish for the first part of baking to soften the tomatoes, then uncover to brown the top.
- Let the stuffed tomatoes rest 5 to 10 minutes before serving so the filling sets slightly.
- Use parchment under the tomatoes if you worry about sticking and cleanup.
How to Make Quinoa Stuffed Tomatoes with Basil and Pine Nuts Recipe
Step 1: Prep the tomatoes
Slice the tops off the tomatoes and set the tops aside. Use a spoon to scoop out the seeds and pulp, leaving a sturdy shell. Sprinkle the insides lightly with salt and place the tomatoes upside down on a paper towel lined tray so they drain.
Chop about half of the tomato pulp and set it aside for the filling. Discard the very watery seedy parts if they feel excessive, or save them for soup or sauce. Preheat your oven to 375°F and lightly oil your baking dish.
Step 2: Cook the quinoa
Rinse the quinoa under cold water in a fine mesh strainer. Add quinoa and broth to a medium saucepan and bring it to a gentle boil over medium heat. Reduce the heat to low, cover, and cook until the liquid absorbs and the quinoa turns tender, about 15 minutes.
Turn off the heat and let the quinoa sit covered for 5 minutes. Fluff it with a fork and set it aside. If it looks wet, leave the lid off for a few minutes so steam escapes.
Step 3: Sauté veggies and aromatics
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens and turns translucent, about 5 to 7 minutes. Stir in the zucchini and cook until it starts to brown in spots and lose some moisture, about 4 minutes.
Add the garlic and chopped tomato pulp and cook 2 minutes, until the garlic smells fragrant and the tomato cooks down slightly. Season with salt, black pepper, dried oregano, and red pepper flakes if you use them. Stir everything well so the spices coat the veggies.
Step 4: Build the quinoa filling
Add the cooked quinoa to the skillet with the veggies and stir to combine. Turn off the heat and let the mixture cool for a couple of minutes so it does not melt the cheese too fast. Stir in the toasted pine nuts, chopped basil, parsley, and Parmesan.
Taste the filling and adjust seasoning with more salt or pepper as needed. If you want extra richness, drizzle in a teaspoon of olive oil and stir again. The filling should taste slightly more seasoned than you think you need, since the tomato shell softens the flavor a bit.
Step 5: Stuff the tomatoes
Turn the drained tomatoes upright in the baking dish. Spoon the quinoa mixture into each tomato, packing it gently and mounding it slightly above the rim. Sprinkle the tops with mozzarella or provolone.
Place the tomato tops back on if you like a cute presentation, or leave them off for more browned cheese. Cover the dish loosely with foil, tenting it so it does not stick to the cheese.
Step 6: Bake until tender and bubbly
Bake the stuffed tomatoes covered for 20 minutes. Remove the foil and bake another 10 to 15 minutes, until the tomatoes feel tender when you pierce them with a knife and the cheese turns golden and bubbly. If the tops need more color, move the dish under the broiler for 1 to 2 minutes and watch closely.
Let the quinoa stuffed tomatoes with basil and pine nuts rest for 5 to 10 minutes before serving. Scatter a little extra fresh basil on top for color and freshness. Serve warm and enjoy that mix of juicy tomato, herby quinoa, and crunchy pine nuts.
What to Serve with Quinoa Stuffed Tomatoes with Basil and Pine Nuts Recipe
Serve quinoa stuffed tomatoes with basil and pine nuts with a simple green salad, maybe with cucumber and a light lemon vinaigrette. Add a side of roasted vegetables like broccoli, asparagus, or green beans for more color and fiber. Garlic bread or warm pita tastes great on the side and helps scoop up any tomato juices.
You can also pair these stuffed tomatoes with grilled chicken or baked tofu if you want extra protein. A cold sparkling water with citrus slices or iced herbal tea rounds out the meal without feeling heavy.
Storage Options
- Store leftover quinoa stuffed tomatoes with basil and pine nuts in an airtight container in the fridge for up to 4 days.
- Cool them completely before you cover and refrigerate so condensation does not make them soggy.
- Reheat in the oven at 350°F for 15 to 20 minutes until hot in the center, or use the microwave in 45 second bursts.
- Freeze individually wrapped stuffed tomatoes in a freezer safe container for up to 2 months, then thaw overnight in the fridge before reheating.
Quinoa Stuffed Tomatoes with Basil and Pine Nuts Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the tomatoes and hollow out the insides with a spoon, reserving about 1/2 cup of the tomato pulp. Lightly salt the insides and place the tomatoes upside down on paper towels to drain. Lightly oil a baking dish large enough to hold the tomatoes snugly.
- Rinse the quinoa under cold water. Combine the quinoa and broth in a medium saucepan and bring to a gentle boil over medium heat. Reduce heat to low, cover, and cook until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, 5 to 7 minutes. Stir in the zucchini and cook until it begins to brown and lose moisture, about 4 minutes.
- Add the minced garlic and reserved chopped tomato pulp to the skillet. Cook for about 2 minutes, until the garlic is fragrant and the tomato cooks down slightly. Season with kosher salt, black pepper, dried oregano, and red pepper flakes if using, stirring to coat the vegetables evenly.
- Add the cooked quinoa to the skillet and stir to combine with the vegetables. Remove from heat and let the mixture cool for a couple of minutes. Stir in the toasted pine nuts, chopped basil, parsley if using, and grated Parmesan. Taste and adjust seasoning with additional salt and pepper if needed.
- Arrange the drained tomatoes upright in the prepared baking dish. Spoon the quinoa mixture into each tomato, packing it gently and mounding it slightly above the rim. Sprinkle the tops with shredded mozzarella or provolone. Place the reserved tomato tops back on if desired, or leave them off for more browned cheese. Cover the dish loosely with foil, tenting it so it does not touch the cheese.
- Bake the stuffed tomatoes, covered, for 20 minutes. Remove the foil and bake an additional 10 to 15 minutes, until the tomatoes are tender when pierced with a knife and the cheese is golden and bubbly. If needed, broil for 1 to 2 minutes to brown the tops more, watching closely. Let rest 5 to 10 minutes before serving.
Notes
Per 1 serving (1/4 of recipe, about 2 stuffed tomatoes): 360 calories; fat 19 g; saturated fat 5 g; carbohydrates 34 g; fiber 5 g; sugars 8 g; protein 14 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
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