Stuffed tomatoes are not only a nice change from normal vegetable side dishes, they’re a festive looking dish this time of year as well. Paired with both quinoa and spinach, they become a nutritional powerhouse and along with many of the other ingredients, help support your body in cleansing the liver naturally.
- 8-10 medium tomatoes
- ¼ cup butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-1/2 pound fresh spinach, chopped
- 1 cup cooked quinoa
- 2 eggs, beaten
- 1 tsp salt
- ¼ tsp pepper
- Preheat oven to 350 degrees.
- Cook quinoa according to package directions. *
- Core and stem tomatoes, scoop out seeds and some of the flesh.
- Melt butter in a medium saucepan, add onion and saute until transparent. Add garlic and saute for one minute.
- Turn heat down to low, add spinach and cover for just a minute until the leaves of the spinach wilt. Turn off heat, add quinoa, eggs, and salt. Stir to combine.
- Spoon the quinoa/spinach mixture into each tomato. (you may need to trim a bit off the bottom of the tomato in order for it to stand straight)
- Bake for 30 minutes and serve.
The Verdict -
Level of difficulty – I put this at intermediate, but only because of the multiple steps involved. Each step is very simple, yet it does take some time to prepare.
Cost – This dish cost me approx $6.00 to make 8 stuffed tomatoes; a total of $.75 per tomato
Time –
- *2 minutes prep and 7+ hours for soaking
- 15 minutes active prep
- 30 minutes cooking
Taste – My hard to please husband thinks these are to ‘tomato-y’ though agreed that the taste was overall pleasant. I particularly thought they tasted good and will be making them again even though I don’t normally care for tomatoes unless they are well chopped and served in a dish, not as the main ingredient.
Thank you for joining me around my table today! And remember….
Every step you make to whole foods is a step in the right direction!
This recipe was inspired by the Spinach Stuffed Tomatoes at Almanac.com
All images and content are protected under US copyright laws, please do not copy and paste.
Links in the post above may be affiliate or referral links - meaning that through a sale I may be given monetary benefit. I blog with integrity and only endorse companies and products I love.
I am not a doctor and don\'t pretend to be one. Use everything you read only to inspire you to do your own research and be an advocate for your own health. Please read my disclaimer in full.
About Donielle
This looks delicious! I love quinoa but had never thought to use it to stuff tomatoes or peppers before. I definitely will now!
[Reply]
I’ve printed it and I’m trying it tomorrow. If I remember, I’ll let you know what we thought!
[Reply]
Kathleen Quiring | Project M Reply:
December 28th, 2010 at 11:43 am
Made ‘em and loved ‘em! I didn’t think they were too tomatoey at all. And so pretty!
[Reply]
donielle Reply:
December 28th, 2010 at 12:48 pm
@Kathleen Quiring | Project M, Yay! Thanks for letting me know!
[Reply]
These look delicious! As the seasons turn to colder weather, I can’t stomach raw tomatoes, but cooked tomatoes are delicious!
[Reply]