Pesto Spinach Quinoa Stuffed Tomatoes

These roasted stuffed tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.

Recipe of the Month is taken from  


Pesto Cream:

  • 2 large bunches basil (about 2 cups lightly packed leaves)
  • 1/4 cup olive oil 
  • 1/4 cup raw cashews, soaked  
  • 1 tsp nutritional yeast  
  • sea salt and pepper to taste

Quinoa Filling: 

  • 1 tbsp olive oil  
  • 1 medium onion, diced
  • 10 oz fresh spinach
  • 1/2 tsp Italian seasoning  
  • 3 cups cooked quinoa
  • 6 Tbsp vegan pesto 
  • sea salt and pepper to taste


  • 6 large beefsteak tomatoes (seeds and cores scooped out)
  • 2 Tbsp olive oil
  • Sea salt and pepper to taste 
  • fresh basil


1. Preheat oven to 400 degrees.

2. Pesto Cream Sauce – Add all of the pesto ingredients to a high-powered blender and blend until smooth and creamy, set aside.

3. Quinoa FIlling – In a large sauté pan, sauté the diced onion in olive oil for 5-8 minutes or until translucent. Add the spinach and cook for 1-2 additional minutes (the spinach should be starting to wilt). Add the cooked quinoa, pesto cream sauce, Italian seasonings, salt, and pepper. Stir to combine.

4. Tomatoes – Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to slip into the tomatoes and scoop out all the seeds and membranes. Set aside.

5. Drizzle a little bit of olive oil in the bottom of a baking dish and spread it around. Place the tomatoes in the baking dish and then drizzle 1 Tbsp of olive oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato.

6. Spoon the pesto quinoa filling into the tomatoes and put the tops back on. Bake for 30 minutes or until the skin starts to blister. Garnish with fresh basil.

Recipe Notes

You could substitute bell peppers for tomatoes.

You could substitute brown rice for quinoa.

Sarita’s note: You can substitute coconut oil instead of olive oil for sautéing if wanted, knowing that olive oil is best when it is not heated. (Coconut oil’s great benefits are not damaged by heating.) Olive oil can be drizzled onto the stuffed tomatoes once they come out of the oven.

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