Vegan Stuffed Tomatoes with Quinoa

5 from 13 votes

Course: lunch, main course, side dish

Cuisine: American

Servings: 6 servings

Calories: 201kcal

Author: Judy DeLorenzo

6 medium tomatoes
1 cup dry white quinoa
1/3 cup dehydrated vegetable mix, such as Frontier Co-op brand or 1/2 cup fresh mixed vegetables, such as small-diced carrots, onions, potatoes, and frozen peas.
3/4 teaspoon Himalayan sea salt
1 tablespoon pine nuts
2 tablespoons chopped fresh parsley
3 ounces cashew mozzarella, such as Miyoko's Creamery brand (not smoked)
2 cups baby spinach, or arugula
1 Tablespoon balsamic vinegar, optional, look for authentic

Slice off the top from each tomato. Using a grapefruit spoon or paring knife, scoop out the pulp and reserve.
Chop and measure 1 cup of the tomato pulp; set the rest aside to be used in a salad or other dish.
Put the intact tomato shells onto a shallow baking dish.

Rinse the quinoa, then toast if desired. Transfer to a medium saucepan with enough water to cover by approximately 4 inches; add the vegetables.
Bring the water to a boil, then reduce the heat so the water is kept at a low boil. Cook, uncovered, for 10 minutes, then start checking.
The seeds will fluff up and the tail will separate when the quinoa is getting close to being cooked. Once this happens, stand at the stove and keep testing for doneness. You want to cook until the grains are al dente.
Using a fine mesh strainer, drain and rinse the cooked quinoa.

Combine the drained quinoa, chopped tomatoes, salt, pine nuts, and parsley.
Stuff each tomato with the quinoa mixture, then top with grated cheese.
Broil just until the cheese is melted; watch carefully. The idea is to melt the cheese, not cook the tomatoes.
Serve on a bed of spinach or arugula and drizzle with a bit of balsamic vinegar.

If desired, you can substitute with red or black quinoa; the cooking time may need to be adjusted.

If you put the cashew cheese in the freezer for 15 to 20 minutes it will be easier to shred.