(MEATLESS MONDAYS/VEGETARIAN RECIPES) While many of us have tried cooking up stuffed bell peppers, you might not have tried using tomatoes instead. These hollowed out tomatoes are filled with a savory quinoa-spinach mixture and topped with a variety of yummy cheeses. They are not only a tasty way to use fresh garden tomatoes, but they’re also relatively easy to make. If you’re feeling extra health-crazed, try the vegan version of this recipe by omitting the cheese! Dig in! — Global Animal

Quinoa & Spinach Stuffed Tomatoes. Photo Credit: Diethood

Quinoa & Spinach Stuffed Tomatoes

Yield: 8 to 10 servings


  • 8 medium ripe tomatoes
  • salt, to taste
  • 2 cups water
  • 1 cup quinoa
  • 2 teaspoons olive oil
  • 6 cups fresh spinach
  • 3 cloves of garlic, minced
  • 1 teaspoon chopped fresh parsley
  • salt, to taste
  • freshly ground pepper, to taste
  • parmesan cheese
  • shredded mozzarella cheese


  • Preheat oven to 375.
  • Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
  • Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
  • Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
  • Set aside.
  • Place water and quinoa in a saucepan.
  • Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  • Heat oil in a frying pan and add spinach.
  • Season with salt and pepper, and cook until just wilted.
  • Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
  • Add cooked quinoa to spinach; mix well.
  • Taste for salt and pepper.
  • Evenly divide the filling among the tomatoes.
  • Cover with foil and bake for 20 minutes.
  • Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
  • Bake for an additional 5 minutes, or until cheese is melted.
  • Serve.

Recipe Courtesy of Diethood

More Diethood: http://diethood.com/quinoa-spinach-stuffed-tomatoes-giveaway/#EDUekpbZKzy6z4FL.99

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