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Good Looking: Baked Tomatoes Stuffed with Curried Quinoa


September 11, 2012

Recipe: Baked Tomatoes Stuffed with Curried Quinoa

When you write a food blog, it is very important to be strategic about your posts. You want to be consistent for your readers…but not post too often, lest they get sick of you. There are certain times of day that you want to publish, thereby generating higher traffic, and you always want to make sure you cover a variety of recipes and topics so you can rest assured you’ve got the proverbial “something for everyone”.

Heirloom Tomatoes

The latest bounty from our CSA.

Tonight, I’m going to break all those rules. Why? Because on Day 11 of “No Buying Groceries-gate 2012” I had a deliciously, fun dinner, and thanks to my new camera, a finally legitimate picture (or three) to back it up!

Salted Tomato

Who needs diamonds when a girl can have this?

Before I share the recipe for these perfect bites of summer, can I just say how stinking fun it was to read all your comments?? I must admit I was a little nervous letting you all in to the neurosis that is my psyche, but to hear that there are other folks out there that have similar feelings about foods, and budgets, and some weird Boxcar Children like enjoyment from using up the dredges of their refrigerator, honestly makes me feel better.  We are a funny bunch, we foodies and writers, but at least we’re in good company. And with that, I proudly present to you…

Baked Tomatoes Stuffed with Curried Quinoa

These are a spectacular vegan side or main, yet are hearty and flavorful enough to satisfy the most voracious of carnivores. They can be easily made ahead, and are a lovely addition to a dinner of grilled fish and salad.

Serves 2 + leftover quinoa

Baked Tomatoes Stuffed with Curried Quinoa. [Insert Happy Sigh Here]

  • 2 tablespoons olive oil + drizzle
  • 1/2 onion, diced
  • 1 cup quinoa
  • 2 cups chicken broth or vegetable broth
  • 2 tablespoons curry powder (less if you don’t want it to have any kick)
  • 4 medium tomatoes
  • Kosher Salt
  1. Heat 2 TB oil in a large sauce pan over medium heat. Add onion and cook, stirring until slightly softened, about 4 minutes. Add quinoa and cook and stir until lightly toasted, about 5 minutes.
  2. Remove from heat and allow to cool slightly. Then, pour broth into the pan, return to heat, and bring to a boil. Reduce heat, add curry,  and stir well to combine; cover and simmer until tender, about 25 minutes.
  3. Meanwhile, preheat oven to 375.
  4. Cut the tops off of four medium tomatoes. Using a grapefruit spoon, scoop out all the flesh and seeds.
  5. Sprinkle salt in cavity of tomato, and put upside down on paper towel to absorb moisture.
  6. Once the quinoa is done, stuff tomatoes with quinoa, drizzle with olive oil, and put in a bread pan.
  7. Bake until tomatoes are softened and top of quinoa is slightly toasted, about 15 minutes.
  8. Serve immediately.


  1. So creative…looks delicious and I LOVE quinoa! Eat it daily almost!

    • Almost daily?? That is impressive! What are some of your favorite ways to prepare it? I’ve got a bunch of leftover cooked quinoa in my fridge from a dinner party last night and am trying to decide what to do with it!

  2. vinicooksveg says:

    Looks delicious. good one!

  3. Steph says:

    Yum City ! Such perfect timing with all of the tomatoes coming in to our garden right this very moment. As you know, a vegan dish to satisfy the voracious carnivore palate works very well in our household. Will try immediately!

  4. Sharlyne says:

    Sounds so simple and delicious. Well done with the new camera!

  5. I was recently nominated for a Liebster Award and wanted to pay it forward by nominating you too!

    The Rules:

    1. Each person must post 11 things about themselves.
    2. Answer the 11 questions the person giving the award has set for you.
    3. Create 11 questions for the people you will be giving the award to.
    4. Choose 11 people to award and send them a link to your post. Go to their page and tell them.
    5. No tag backs.

    Have Fun!

  6. We have some heirloom tomatoes that need eating and this looks like the perfect recipe for them. Willi make this tonight!

  7. Allison says:

    Mm, this sounds good!

    • Thanks Allison…coming from the Spontaneous Tomato gal that’s high praise! Same q for you that I asked Seattle Foodshed…what else are you doing with your tomateos to store/preserve/use up?

      • Allison says:

        Well other than the slow-roasted tomato recipe on my blog right now (which by the way Emmy of emmycooks just commented that I could try preserving by freezing)… I don’t have that many extra tomatoes around because they don’t last long in my house– I cut them up to eat as a side with breakfast almost every morning, and then sometime have them in salads later in the day. But in the back of my mind, I’ve been thinking of buying a bunch at once and taking on a major canning project! That might have to wait till I’m an even more confident canner next summer though…

  8. Eileen says:

    These look perfect! I’m so excited to get to the part of early fall where it’s cold enough to make hearty food, but it’s still warm enough that we have real tomatoes to use in said hearty meals. 🙂

  9. Ann Mah says:

    This looks so fresh and delicious and perfect for the waning days of tomato season. If you’re look for a variation with harissa, the cookbook Super Natural Everyday has a similar recipe that I love. Enjoy the new camera!

  10. I made this tonight! I added some other ingredients to the quinoa. Thanks for the inspiration.

  11. Keisha says:

    Those tomatoes look delicious and so do the photos!! I’ve never had quinoa before but have been wanting to try it.

  12. Maman says:

    Greetings from the inside of your Ipswich refrigerator…..its beginning to echo in here with nothing but tomatoes, cheese and a few staggling
    garden herbs. But no worries! Your recipe is a perfect excuse to practice elegant austerity. Way to go!
    And when this regime is over, wouldn’t this be yummy w/ those $50. scallops!

  13. Love quinoa and this is a fabulous recipe for it. I make lots of quinoa tabboulah at home and it keeps for days, just nice to have around for a quick snack.

  14. Congrats on the fancy camera! I still don’t really know what I am doing with mine. Can’t wait to see the next “can’t go shopping this is what i made meal”. I love the challenge!

    • I definitely don’t know what I’m doing with mine, Alyssa…it’s probably something like the human brain and I’m actually only using 10% of its capabilities. The “no grocery shopping” adventure is turning mildly amusing. Stay tuned to see what we come up with next…ha!

  15. Karista says:

    Well done Erina! These look super delish and you didn’t have to go to the market. 🙂 I think I live at my market. Love the pictures! I have a sort of new camera and still haven’t a clue how to use most the settings. I have my fave settings and that’s about it. I’ve gone through the tutorial way too many times than I like to admit. 🙁

    • Yes…the lack of grocery shopping has definitely freed up a worringly large amount of time.

      What are some of your fave settings on your camera? I didn’t even think about watching a tutorial…that’s brilliant!

  16. I’m so sorry I just saw this response! It didn’t come to my email. Yes, I eat it practically daily for lunch because it’s so good for you and a great source of protein as a vegan. I like red quinoa best too. I eat it just cooked in a pot with lots of warm spices mixed with veggies, or as a veggie burger, or mixed with beans, or in a salad. I have a few quinoa recipes on my blog that are my favorite! 🙂

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