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Stuffed Tomatoes with Quinoa and Almond

Stuffed Tomatoes with Quinoa and Almond

This week has been an amazing week! Why? Well, earlier in the week my tomato plants produced their first lot of tomatoes. Only, I had an issue. They produced a few too many. After giving away some to the neighbors and cooking as many as I could in recipes I already had, I decided to create a new recipe featuring this wonderful fresh ingredient. 

And that is how the stuffed tomatoes with quinoa and almond recipe was born. 

Truth be told, I love to stuff vegetables. I stuff them with other vegetables, quinoa, rice – just about anything really. It’s a creative way to bring a new light to ingredients we use often because let’s face it, the same old recipe can get reeeally boring. 

tomatoes on a chopping board with the inside removed portrait

The beautiful part about this recipe is you can change to suit your taste. Try adding different herbs and spices, maybe your favorite, and don’t be afraid to experiment with it. Let’s take a look at what this recipe has to offer. 

To make this recipe, you will need 8 ingredients and 30 minutes. 

We are going to start this recipe off with quinoa. Quinoa is a magical little ingredient that seems very unimpressive at first glance. But these little balls of pure goodness pack a punch. They provide us with a good source of carbohydrates (the good kind!), protein, fiber, and omega-3. 

stuffed tomatoes with quinoa and almond in a baking dish landscape

We then have tomatoes, almonds, garlic, and a variety of spices and herbs for taste. From these, we are offered a good source of vitamin C, vitamin K, biotin, potassium, folate, and vitamin B6 (just to name a few!). 

Stuffed tomatoes with quinoa and almond makes the perfect dish for lunch or dinner because it’s: 

  • Super tasty! 
  • A good source of protein – 16g per serve.
  • A great source of dietary fiber – 14g per serve. 
  • Family friendly – perfect for sharing.
  • A fun twist to keep your food interesting! 

quinoa and sliced almonds in a bowl on a chopping board portrait

To store any left overs, simply place them in an airtight container and pop them into the fridge for up to 48 hours. Just remember to re-heat them thoroughly so that the stuffing (quinoa/almond mix) inside heats properly. 

There you have it – our stuffed tomatoes with quinoa and almond. I hope you enjoy these as much as I did. Be sure to let us know what you think! See you next time.

Liked this recipe? Why not head over and check out our Pumpkin, Spinach and Walnut Quinoa or the Stuffed Tomatoes with Bulgur, Pine Seeds, and Mint.

Stuffed Tomatoes with Quinoa and Almond single portrait

Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 3
Allergens: Quinoa, Tomatoes


For the stuffing

  • 1 tsp dried smoked paprika
  • ½ cup quinoa
  • 1 cup sliced almond (roasted)

For the vegetable

  • 15 medium tomato

For the sauce

  • 1 tsp dried oregano
  • 1 clove garlic (minced)
  • ½ tsp olive oil
  • 1 tsp sea salt


  1. Preheat the oven to 390 °F (200 degrees).
  2. In a saucepan bring the water to the boil.
  3. Cook the quinoa until the water is all absorbed (around 15-20 minutes).
  4. Cut the top off the tomatoes, scoop out the inside and keep it in a bowl for the sauce.
  5. Use a skillet and add the olive oil and fry the garlic for about 3 minutes before you add the inside of the tomatoes and the rest of the sauce ingredients.
  6. Mix the roasted almonds with the quinoa and stuff the tomatoes with it.
  7. Put the tomatoes into the oven for about 15 min until soft.
  8. Serve the tomatoes with some sauce on the side.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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