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Quinoa stuffed tomatoes in a baking dish

Quinoa stuffed tomatoes

This quinoa stuffed tomatoes filled with quinoa, feta, roasted garlic and kalamata olives is a light, healthy main coarse or side dish perfect for summer.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword quinoa, stuffed, tomato, vegetable
Prep Time 30 minutes
Cook Time 35 minutes
Servings 2 portions
Author Katia White


  • 2 big tomatoes
  • 1.5 cups cooked rainbow quinoa
  • 2 tbsp olive oil
  • 1 bulb baked garlic
  • 60 g (2oz) feta cheese divided
  • fresh oregano
  • kalamata olives
  • salt and pepper to taste


  • Preheat the oven to 360F(180C).
  • Cut a slice off the top of each tomato. Scoop out pulp with seeds, leaving a thick shell. Invert onto paper towels to drain.
  • Pit the olives, cut into chunks. Mix quinoa, garlic, olive oil, part of cheese, oregano and olives. Stuff the tomatoes. Put feta cheese on top, cover with the tomato "cups".
  • Bake for 35 minutes or to the moment tomatoes are cooked. Remove from the oven, let stand for 5-7 minutes and serve.