Healthy stuffed tomatoes baked with quinoa, spinach, and chickpeas are a beautiful and delicious way to enjoy one of summer’s best crops – tomatoes!

Fresh juicy tomatoes must be one of summer’s greatest pleasures. Especially when you grown them in the backyard and eat them straight from the vine, sweet and warm from the sun. You may remember we’ve used our homegrown tomatoes for Fresh Tomato Marinara, Salsa, Tomato Soup, and Bruschetta! While we don’t have a veggie garden set up at our new house yet, we will still be enjoying farmer’s market (and let’s be real, Trader Joe’s) tomatoes over the next few months. 

One especially fun way to show of tomatoes is to scoop out the insides and fill with lots of good stuff. This time we stuffed them with quinoa, spinach, the tomato pulp, and chickpeas. This recipe was inspired by a Greek stuffed tomato recipe I found while looking over a fun cookbook (Amazon Affiliate link, just FYI) Opa! The Healthy Greek Cookbook. Meals are just so fun when they’re stuffed, aren’t they? I mean, we can’t forget Mushroom Quinoa Stuffed Acorn Squash, Taco Quinoa Stuffed Bell Peppers, and Lasagna Stuffed Portobello Mushrooms! Okay, let’s check out how to make these easy quinoa stuffed tomatoes. 

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