Pesto Spinach Quinoa Baked Tomatoes

Pesto Spinach Quinoa Baked Tomatoes


Makes 3 servings. Per Serving:










Pesto Sauce
– 2 cups fresh basil
– 1/4 cup olive oil
– 1/4 cup raw cashews,
– 1 garlic clove
– 1 tbsp nutritional yeast
– Sea salt and pepper to taste

Quinoa Filling
– 1 tbsp olive oil
– 1 medium onion, diced
– 4 garlic cloves, minced
– 2 tsp Italian seasoning
– 10 oz fresh spinach
– 3 cups cooked quinoa
– Sea salt and pepper to taste

– 6 large beefsteak tomatoes, (seeds and cores scooped out)
– 1 tbsp olive oil
– Sea salt and pepper to taste
– fresh basil for garnish



1. Preheat the oven to 375 degrees.

2. Pesto Sauce – Add all of the pesto ingredients to a high powered blender and blend until smooth and creamy, set it aside until later.

3. Quinoa FIlling – In a large pan, saute the diced onion in olive oil until it’s translucent. Add the Italian seasonings and garlic cloves and let it cook for 2 minutes. Add the spinach and let it cook for 1-2 minutes or until the spinach starts to wilt. Add the cooked quinoa, pesto cream sauce, salt, and pepper. Stir to combine.

4. Tomatoes – Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to slip into the tomatoes and scoop out all the seeds and membranes. Spoon the pesto quinoa filling into the tomatoes and put the tops back on.

5. Drizzle a little bit of olive oil in the bottom of a baking dish and evenly spread it around. Place the tomatoes in a baking dish and season each tomato with salt & pepper. Bake for 30 minutes or until the skin starts to blister. Garnish with fresh basil.

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