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Quinoa Stuffed Tomatoes Recipe




  • 100g quinoa (any colour)
  • 200ml water
  • 2tbsp olive oil
  • 1 red onion, finely chopped
  • 1 courgette, diced
  • grated zest and juice of ½ lemon
  • 100g fresh or frozen sweetcorn kernels
  • 50g frozen peas, defrosted
  • 1 heaped tbsp vegan pesto, homemade or shop-bought
  • 30g chopped cashews
  • 6 large tomatoes
  • sea salt flakes and black pepper

To serve

  • small handful of mint, chopped
  • small handful of flat leaf parsley, chopped


Add the quinoa to a saucepan and pour over the measured water. Cover with a lid and bring to the boil, then reduce the heat to a simmer and cook for 8–10 minutes, or until all the liquid has been absorbed. Remove from the heat and leave to steam, covered, for 5 minutes, then fluff the quinoa grains up with a fork and set aside (this can be prepared up to a day in advance and kept in a suitable container in the refrigerator until needed).

Preheat the oven to 200°C.

Heat 1tbsp of the olive oil in a frying pan over a medium heat. Add the onion, season generously and sweat for 4–5 minutes until translucent. Add the courgette and lemon zest and cook, stirring, for 5–7 minutes until the courgette begins to soften.

Stir through the quinoa, sweetcorn, peas and lemon juice and season. Cook for 2–3 minutes to heat through before stirring through the pesto and cashews. Remove from the heat.

Use a sharp knife to cut the tops from the tomatoes (being sure to reserve them) and hollow out the seeds and membranes using a spoon.

Spoon the quinoa mixture into the tomatoes, pressing down gently on the filling as you go. Transfer to a baking dish, pop the tops back on, drizzle with the remaining olive oil and season.

Bake for 20 minutes until lightly charred and blistered, then remove from the oven and set aside for 5 minutes to cool slightly. Divide among plates and garnish with a little chopped mint and parsley.

Recipe courtesy of Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley. Photographs by Danielle Wood


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