Quinoa Stuffed Tomatoes | Cook for Your Life
Quinoa Stuffed Tomatoes - Cook For Your Life- anti-cancer recipes

Quinoa Stuffed Tomatoes

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4.9 out of 5 stars (based on 19 reviews)

Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Quinoa Stuffed Tomatoes are a great treat when big juicy beefsteak tomatoes are in season. Cooked tomatoes are bursting with lycopene, which is protective of many types of cancer, and to make this summer favorite...


  • 6 ripe medium beefsteak tomatoes
  • 1 cup chopped Italian parsley
  • ¼ cup chopped scallions
  • ½  cup chopped mint
  • ⅓ cup shredded basil leaves
  • 1 lemon, zested and juiced
  • Sea salt and freshly ground black pepper, to taste
  • 1½ to 2 cups cooked quinoa
  • Extra virgin olive oil
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Nutrition Facts


125 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


19 g


4 g


4 g


4 g


496 mg


  1. Preheat the oven to 350 degrees.
  2. With a sharp knife, cut the stem end tops out of the tomatoes. Cut them in a circular motion at an angle. Gently squeeze the tomatoes over a bowl to remove most of the seeds and excess liquid. Set aside.
  3. In a large bowl, mix the parsley, scallions, mint, basil, lemon zest, 1 to 2 tablespoons of lemon juice, and salt and pepper. Gradually mix in the quinoa and blend well.
  4. Stuff the tomatoes with the quinoa, packing the stuffing into the cavities of the tomatoes with your fingers. Place tomatoes on a cookie tray lined with parchment paper. Drizzle olive oil over the tomatoes and the stuffing. Bake for 45 minutes to an hour depending on the size of the tomatoes, or until the tomatoes are very soft. Remove from the oven and let them cool.
  5. Serve on a platter garnished with fresh basil leaves and drizzled with a little extra olive oil.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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