Mediterranean Quinoa Stuffed Tomatoes

Mediterranean Quinoa Stuffed Tomatoes are filled with a flavorful mix of nutty quinoa, briny olives, salty feta, sweet balsamic vinegar & crunchy pine nuts.
Course Main, Side, Vegetarian
Servings 6 -8 as a side, 3-4 as a main
Author Brianne @ Cupcakes & Kale Chips


  • 1 c uncooked quinoa rinsed
  • 2 c chicken or vegetable broth/stock
  • 1 t dried oregano
  • 6-8 large tomatoes
  • 1 T olive oil
  • 2 T balsamic vinegar
  • 1/4 c Kalamata olives chopped
  • 1 c about 4 oz. crumbled feta cheese, divided
  • 1/4 c toasted pine nuts
  • kosher salt and freshly ground black pepper


  • Combine the quinoa, broth and oregano in a saucepan.
  • Cover and bring to a boil.
  • Reduce heat to medium-low and simmer for 10-15 minutes, or until quinoa is cooked and liquid is fully absorbed (or cook as per package instructions).
  • While the quinoa is cooking, slice about 1/2 inch off the tops of the tomatoes, and set tops aside.
  • Scoop out the insides of the tomatoes so that you have just a shell remaining. Sprinkle the insides of the tomatoes with salt and pepper and place in a baking dish.
  • Dice the tops of the tomatoes so that you have about 1/4 c diced tomatoes, and set aside.
  • Preheat your oven to 350°F.
  • Once the quinoa has finished cooking, stir in the olive oil, balsamic vinegar, chopped olives, 1/2 c of the feta, pine nuts, and reserved diced tomatoes. Add salt and pepper to taste.
  • Divide the quinoa mixture among the tomatoes and pack in slightly.
  • Divide the remaining 1/2 c feta cheese over the tops of the tomatoes.
  • Bake for 20-25 minutes, or until heated through, and cheese has browned slightly.


The quinoa mixture can be made ahead of time and refrigerated, but you may have to bake the tomatoes slightly longer in order to warm the quinoa through completely.