Never Any Thyme

Simple recipes for healthy living

  • Home
  • Recipes
  • About

Quinoa and Goat Cheese Stuffed Tomatoes

November 2, 2015 by Brooke Leave a Comment

Jump to Recipe·Print Recipe

Quinoa and Goat Cheese Stuffed Tomatoes

Are you looking for a dish that can cross over from warm weather to cooler weather, and that has some creamy, comforting goodness baked right in? Look no further. These creamy goat cheese and quinoa stuffed tomatoes are calling your name.

I cooked up this recipe last year around this time of year, and it was a huge hit – my husband raved, I waved my arms around doing my happy yummy food dance (all the more interesting, as I typically have a fork in my hand and am bouncing up and down in my chair), and friends asked for the recipe when I posted a picture of this deliciousness to Instagram.

This recipe was born from one of those impromptu creations – you know, from those nights when you pull things out of the pantry and fridge and cook up whatever you have on hand. And, well, it came out great! One of those dishes where I start to write down what I did while I’m still eating because it’s just that good.

So, when my husband and I spotted some local heirloom tomatoes in the grocery store recently, well, I just had to make this one again – perfect for the transition from summer to fall when you still can find farm fresh tomatoes, but are in the mood for something a little more fall-worthy.

Quinoa and Goat Cheese Stuffed Tomatoes

Creamy, melty goat cheese!

These come together in a snap, and make a great side to grilled chicken or pork chops.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Quinoa and Goat Cheese Stuffed Tomatoes | NeverAnyThyme.com

Quinoa and Goat Cheese Stuffed Tomatoes

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2 1x
Print
Pin

Scale

Ingredients

  • 2 tsp olive oil
  • 1/4 onion, diced
  • 1 tsp rosemary
  • 1 tsp chopped basil
  • 1 tsp thyme
  • 1/2 cup quinoa
  • 1 cup water
  • Salt and ground pepper to taste
  • 2 large tomatoes
  • 2 Tbsp goat cheese, divided

Instructions

  1. Heat oil in small sauce pan over medium to medium-high heat. Add onion, 1/2 of chopped rosemary, basil and thyme. Sauté until onion is soft about 5 minutes.
  2. Rinse and drain quinoa using a mesh colander. Add quinoa to onion mixture and stir over medium heat to toast, about 1-2 minutes. Add water, salt, and pepper and bring to a boil. Once boiling, turn down to low and cover. Cook for approximately 20 minutes until quinoa is fluffy.
  3. While quinoa cooks, heat oven to 350F. Slice the cap from tomatoes and scoop out the seeds and center of each tomato.
  4. Once quinoa has cooked and is fluffy, remove from heat. Add 1 Tbsp crumbled goat cheese and stir to mix. Stuff tomatoes with the quinoa mixture. Top each tomato with remaining crumbled goat cheese and remaining rosemary.
  5. Place on baking sheet lined with foil. Bake at 350F for 10 minutes. Serve.

Did you make this recipe?

Share a photo and tag @never.any.thyme — we can't wait to see what you've made!

 

Share:

  • Pinterest
  • Facebook
  • Twitter
  • Pocket
  • Email

Filed Under: Recipe, Sides, Vegetarian, Whole Grain Tagged With: goat cheese, quinoa, rosemary, sides, tomato, tomatoes, vegetarian

« Whole Wheat Banana Bread
Christmas Mini Monkey Bread »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Brooke. Welcome to Never Any Thyme! Here you will find simple recipes for healthy living along with tips to take the stress out of planning healthy meals for you and your family. I’m a busy wife, mom, Registered Dietitian, and chocoholic!

Read More…

You May Also Like

white chicken chili recipe
Bowl of spiced cranberry sauce with dried flowers in background
overnight french toast casserole topped with fruit
Make steel cut oats perfectly every time with this easy, no-boil over method. Perfect for a make-ahead breakfast or to feed a crowd
chocolate dipped pretzels topped with sprinkles
strawberry oat muffins

Recent Posts

  • Baked Chicken Taquitos
  • Pomegranate and Roasted Sweet Potato Hummus Bowl
  • Spinach and Roasted Beet Salad with Goat Cheese
  • Chocolate Dipped Pretzels
  • Instant Pot Cheesecake with Salted Caramel Sauce

Recent Comments

  • Brooke on Better Than Chocolate Cake Lima Beans
  • Ivy on Better Than Chocolate Cake Lima Beans
  • Brooke on Shade Plants to Attract Hummingbirds
  • Michelle on Shade Plants to Attract Hummingbirds
  • Brooke on Better Than Chocolate Cake Lima Beans

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.