Recipes » Side Dishes » Quinoa-Stuffed Roasted Tomatoes
T. Colin Campbell Center for Nutrition Studies


  • 1 medium yellow onion, diced small
  • ¾ tsp dried thyme
  • 3 cloves garlic, minced
  • 1 cup cherry or grape tomatoes, quartered
  • ½ cup pitted Kalamata olives, halved
  • 4 green onions, sliced
  • ¼ cup golden raisins
  • Crushed red pepper to taste
  • 2 cups cooked quinoa
  • ¼ cup almond meal
  • 2 Tbsp nutritional yeast
  • ¼ cup whole grain bread crumbs
  • Sea salt
  • 4 large tomatoes


  • 1. Preheat the oven to 350 degrees F.
  • 2. Sauté the onion in a large skillet over medium-high heat for 7–8 minutes until they start to brown and turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan. Add the thyme and garlic and cook for another minute.
  • 3. Add the cherry or grape tomatoes, olives, green onions, raisins, crushed red pepper, and quinoa. Cook for five minutes, until heated through.
  • 4. Combine the almond meal, nutritional yeast, bread crumbs, and sea salt in a bowl. Set aside.
  • 5. To prepare the tomatoes, cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a ½-inch shell (a grapefruit spoon works well for this task).
  • 6. Place the tomatoes in a non-stick baking dish, cut side up. Fill each tomato with some of the quinoa filling; then, top each tomato with a few tablespoons of the bread crumb mixture.
  • 7. Bake for 30 minutes.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits