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Pesto Spinach Quinoa Stuffed Tomatoes

Updated: Dec 14, 2020


  1. 6 medium tomatoes seeds and cores removed

  2. 4 TBSP coconut oil melted

  3. 1 medium onion diced

  4. 1 cup quinoa rinsed & drained any color

  5. 6 TBSP pesto recipe below if you want to make your own!

  6. 10 oz fresh spinach

  7. tsp ¼garlic powder

  8. Sea salt and pepper to taste


  1. 2 cups fresh basil

  2. cup ⅓olive oil

  3. cup ¼raw cashews soaked or pine nuts

  4. 1 garlic clove

  5. Sea salt and pepper to taste


  1. Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.

  2. Preheat oven to 400 degrees.

  3. Cut off the top of the tomatoes. Use a spoon with a serrated edge to slip in and scoop out all the seeds and membranes. Set aside.

  4. Drizzle 1 TBSP coconut oil in the bottom of the baking dish and spread it around. Place tomatoes in the baking dish. Drizzle 1 TBSP of coconut oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato.

  5. Cook quinoa according to package instructions. Set aside.

  6. In a large saute pan, cook the diced onion in 2 TBSP coconut oil, for 5-8 minutes or until translucent. Add the cooked quinoa, spinach, pesto, garlic powder, salt and pepper. Mix together, let cook just until spinach has wilted and everything is combined.

  7. Spoon filling into tomatoes and put the top back on.

  8. Bake for 30 minutes or until the skin starts to blister.

Recipe Notes

RECIPE NOTES Tip: Top with fresh basil or parmesan cheese!


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