I’m beyond happy I’ve found these spinach and quinoa stuffed tomatoes because they are incredibly tasty. For this recipe I’ve picked some ripe tomatoes from my veggie garden, I removed their cores, I stuffed their cavities with a pesto, spinach and quinoa mixture and and I baked them just until wrinkled. The result was such an elegant yet rustic entree. I must confess the stuffing is so rich and flavorful that I’d gladly devour the whole bowl, but paired with the acidity of the tomatoes, it gets somehow better. Such a simple yet delicious vegan dish!
Ingredients (for 4 servings):
⦁ 8 medium ripe tomatoes
⦁ 60g uncooked quinoa
⦁ 250ml vegetable soup (divided)
⦁ 1 Tbsp olive oil
⦁ 1 medium red onion (75g)
⦁ 150g fresh spinach
⦁ 4Tbsp vegan pesto – recipe here
1. Quinoa. Place the quinoa in a strainer and rinse it with cold water for about 1 minute. Drain it very well. Place quinoa in a sauce pan, add 160ml vegetable soup and 1/4 tsp sea salt and bring to a boil over high heat. When the soup begins to boil, cover with a lid and reduce the heat to minimum. Simmer for 20 minutes. Remove from heat and let it stand covered for 5 minutes. After 5 minutes, fluff it with a fork.
2. Spinach. Peel the onion and chop it finely. Heat 1 Tbsp of olive oil in a skillet and sautee the onion over low heat until translucent (about 5 minutes). Wash the spinach, pat it dry and chop it. Place it in the skillet, cover with a lid, and sautee it until wilted (for about 5 minutes).
3. Tomatoes. Take one tomato and cut 3mm off the base to give it stability. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Proceed the same with the rest of the tomatoes.
4. Stuff the tomatoes. Place the quinoa and the pesto in the skillet and give it a stir. Season with salt and pepper. Place the tomatoes in a ceramic tray and season well with salt and pepper. Stuff each tomato with 1 Tbsp of quinoa mixture, place it in the tray and cover it with its top.
5. Bake the tomatoes. Place about 6 Tbsp of vegetable soup in the tray and place the tray in the preheated oven. Bake at 200C / 400F (gas mark 6). Bake for 20 minutes (or until the tomatoes are soft and wrinkly).
6. Serve & leftovers. I served my tomatoes warm with a slice of homemade bread and some pesto alla genovese. Place the leftovers (if any) on a plate, cover with cling film and refrigerate for up to 2 days.