When you want a dish that’s light but satisfying, elegant but easy, these Pesto Spinach Quinoa Stuffed Tomatoes are the perfect answer. They’re everything you want in a summer dinner or side—fresh, colorful, and bursting with bold flavor. Whether served warm or chilled, they feel like sunshine on a plate.
At the heart of this recipe are big, juicy tomatoes hollowed out and filled with a vibrant mix of quinoa, baby spinach, pesto, and a hint of lemon. It’s the kind of meal that makes you feel good just looking at it. The quinoa is fluffy and light, the spinach gently wilted, and the pesto ties it all together with that unmistakable herbaceous punch.
This recipe is quick to prep, especially if you already have cooked quinoa or store-bought pesto on hand. You can serve these as a vegetarian main, a side dish for grilled meat or fish, or even pack them up for a picnic or potluck. They’re just as good cold as they are straight from the oven.
The tomatoes soften slightly during baking, turning sweet and juicy while still holding their shape. The filling becomes warm and infused with flavor, creating a perfect bite every time. A sprinkle of Parmesan on top adds a bit of richness, or you can skip it for a dairy-free version.
These stuffed tomatoes are also highly customizable. Add chickpeas or white beans for extra protein, or throw in pine nuts or sun-dried tomatoes for added texture. The base recipe is strong, but it also plays well with others.
Because the ingredient list is short and fresh, quality matters. Go for ripe, firm tomatoes and a pesto with real basil and good olive oil. You can even make your own if you’re feeling ambitious. Either way, the result is a dish that celebrates simple, whole ingredients.
They’re also beautiful to serve. The red of the tomatoes, the green filling, and the golden top make for a plate that pops with color. If you’re hosting guests, this dish looks like a lot more work than it really is.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 4 large ripe tomatoes
- 1 cup cooked quinoa
- 1 cup baby spinach, chopped
- 1/4 cup basil pesto (store-bought or homemade)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons grated Parmesan (optional)
- Olive oil for drizzling
Instructions:
- Preheat oven to 375°F (190°C).
- Slice tops off tomatoes and scoop out insides with a spoon. Lightly salt insides and place upside-down to drain for 10 minutes.
- In a bowl, mix quinoa, spinach, pesto, lemon juice, salt, and pepper.
- Pat tomatoes dry and stuff each with quinoa filling.
- Place in a baking dish, top with Parmesan if using, and drizzle lightly with olive oil.
- Bake for 20 minutes or until tomatoes are tender and tops are golden.
- Serve warm or let cool for a refreshing chilled option.
Tips:
- Use heirloom or vine-ripened tomatoes for best flavor.
- For extra crunch, top with toasted breadcrumbs.
- Make quinoa ahead of time to speed things up.
- Serve with a green salad or grilled protein for a full meal.
Why You Will Love This Recipe:
- Fresh, vibrant ingredients
- Quick and easy to prepare
- Perfect for summer meals or entertaining
- Vegetarian-friendly and can be made dairy-free
- Great hot or cold
These Pesto Spinach Quinoa Stuffed Tomatoes are a fresh and flavorful twist on summer produce. Filled with herbs, grains, and greens, they deliver a light yet satisfying dish you’ll want to make again and again.
