Kale Quinoa Stuffed Tomatoes

Kale and Quinoa Stuffed Tomatoes

Kale & Quinoa Stuffed Tomatoes are a delicious way to use up some tomatoes. It’s that time of year when the garden is bursting with them. To me, there are few things better than a perfect, vine ripened tomato picked and eaten while still warm from the sun. I bring the salt shaker out to the garden with me. But there are too many to use them up that way. They all seem to ripen at once. Fortunately, dreaming up ways to use them isn’t hard. and whatever is left at the end of the season can be canned, frozen or made into sauces for the winter.

Kale and Quinoa Stuffed Tomatoes
Kale and Quinoa Stuffed Tomatoes

Stuffed Tomatoes are an Easy and Versatile Recipe

If you don’t have a garden, it won’t be hard to find ripe local tomatoes. And you can buy hothouse tomatoes year round, so any time of year is a good time to make these stuffed tomatoes. It’s worthwhile making these because they’re a hearty and delicious meal on their own, or as a side dish. I love stuffing veggies, whether its tomatoes, peppers, squash, potatoes, mushrooms, or whatever. There’s just something fun about eating a meal in an edible bowl.

I also have a bumper crop of kale, and a whole lot of fresh basil out there too, so these tomatoes are stuffed with a quinoa, basil, garlic and kale mixture, then topped with Parmesan cheese and baked in the oven. I added a bit of chopped cayenne chili pepper (also from the garden) for a little bit of heat, but that is up to you. This simple combo is a deliciously fresh and flavourful meal. It’s also very healthy and easy to make.

Quinoa, That Super Grain

Quinoa is a healthy, versatile superfood. It’s quick & easy to cook, and perfect as a substitute for rice in stuffing veggies. It’s a super versatile seed that you can get really creative with. Try Sweet Potato Quinoa Cakes, or this Sweet Potato Quinoa Chick Pea Salad. And if you need more reasons to eat some quinoa, check out Seven Reasons Quinoa is the New Health Food Superstar at Huffpost.

These are equally good hot or cold, but you can make them ahead and reheat. Stuffed tomatoes are a delicious accompaniment for  grilled chicken, fish or steak; or a complete vegetarian  meal along with a salad. And if you want to stuff more veggies, try Spanish Stuffed Peppers, or Moroccan Style Ground Chicken Stuffed Peppers

Kale and Quinoa Stuffed Tomatoes
Kale and Quinoa Stuffed Tomatoes

How to Make Kale & Quinoa Stuffed Tomatoes

5 from 2 votes
Quinoa and Kale Stuffed Tomatoes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
These delicious and healthy tomatoes have a filling of quinoa and kale.
Course: Side Dish
Cuisine: American, Vegetarian
Servings: 4 servings
Calories: 310 kcal
Author: Colleen
  • 4 large ripe tomatoes
  • 1 cup quinoa cooked according to package directions (usually 15 minutes)
  • 2 tbsp olive oil
  • 1 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 4 cups chopped kale
  • 2 cups fresh mushrooms chopped
  • 1 cayenne chile pepper minced (optional)
  • salt and freshly ground pepper
  • 1/4 cup freshly grated Parmesan cheese
  1. Preheat oven to 375°
  2. Lightly oil a baking dish with olive oil.
  3. Slice off a little of the stem ends on each tomato and hollow out the pulp with a spoon. Reserve pulp.
  4. Sprinkle salt inside each tomato and stand the tomatoes hollow side up in the baking dish. If your dish is the right size, the tomatoes should be crowded enough to stand up. If not, you can cut a very thin slice from the bottom of each one to make them flat enough to stand.
  5. Heat olive oil in a pan over medium high and add chopped kale, mushrooms, chili pepper, if using, and minced garlic. Season with salt and pepper and saute until kale is just starting to wilt, about 5 minutes
  6. Remove from heat, and add cooked quinoa, reserved tomato pulp and basil to kale mixture, mixing well.
  7. Evenly divide the filling among the tomatoes.
  8. Cover with foil and bake for 15-20 minutes.
  9. Remove foil, sprinkle with Parmesan cheese, and bake for 5 more minutes, until cheese is melted.
Recipe Notes

You can omit the cheese topping for a vegan option.

This recipe can be made with 8 smaller tomatoes.

Any grain such as rice, barley, farrow, or buckwheat can be substituted for quinoa in this recipe.

Nutrition Facts
Quinoa and Kale Stuffed Tomatoes
Amount Per Serving (1 g)
Calories 310 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 81mg3%
Potassium 1048mg30%
Carbohydrates 40g13%
Fiber 5g20%
Sugar 4g4%
Protein 13g26%
Vitamin A 7950IU159%
Vitamin C 114.9mg139%
Calcium 171mg17%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Kale & Quinoa Stuffed Tomatoes
Kale & Quinoa Stuffed Tomatoes

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18 thoughts on “Kale Quinoa Stuffed Tomatoes

  1. adapted your recipe…peppers for tomatoes, added shredded zucchini and chopped almonds! no cheese… were delicious! thanks for the inspiration! fresh basil was a wonderful addition!

  2. Mmmm! Pinning this one! I like the addition of kale as it adds colour as well as nutrition! Can’t wait to make these!

  3. That sounds delicious! I would usually stay away from stuffed tomatoes because they can be quite gross, but this looks appetizing, stuffed with all kinds of good things!

  4. Yum these looks so tasty, and healthy! I have only ever stuffed peppers, I can’t believe I never thought to stuff tomatoes before! I love this.

  5. What a delicious, health and nutritious dish. This can be a stand alone meal….perfect for brunch, lunch and dinner too.

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