Crock-Pot Quinoa Stuffed Tomatoes

I have been wanting to cook with quinoa for some time now.  I have a friend who told me she makes stuffed acorn squash with it and since it is July, I thought I’d try something a little more summery. This recipe could easily be adapted to another vegetable or fruit since as my kids like to remind me “tomatoes are a fruit”.  I served these on the side of a caesar salad and though I fully expected my honey to say they weren’t filling enough or he wasn’t crazy about the texture, he loved them and asked when I could make this again. The non-tomato eating kids wouldn’t go near it of course though my six year old attempted to eat one. How did I end up with three kids who don’t like tomatoes? Next time maybe I’ll do a summer squash stuffed with the quinoa and they’ll be more inclined to eat it.

If you’ve never cooked with quinoa it is what is known as a pseudocereal rather than a true cereal or grain and what you are eating is the seeds harvested from the plant. There is both a red version (which I used in this recipe) and white version.  Both are the same except for the color. Quinoa has gained alot of popularity recently as it is high in dietary fiber and calcium as well as a good source of complete protein.

Now check out the recipe for Crock-Pot Quinoa Stuffed Tomatoes!

Crock-Pot Quinoa Stuffed Tomatoes

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 6 Servings

Serving Size: 1 Tomato Cup

Crock-Pot Quinoa Stuffed Tomatoes


6 Firm Beefsteak Or Other Large Tomatoes
1 Cup Quinoa
1 Lime
3-4 Cloves Garlic, Minced
1 Tablespoon Olive Oil
4 Tablespoons Cilantro
1 Teaspoon Salt
Tabasco Sauce


  1. Wash tomatoes and using a serrated knife, remove tops.
  2. Carefully cut around inside edge of tomato to loosen the meat of the tomato.
  3. Scoop out inside of each tomato with a spoon or small melon baller.
  4. Place tomato meat and juice inside food processor to chop up if necessary or cut up by hand.
  5. Add chopped tomato and juice to medium bowl.
  6. Add quinoa, olive oil, garlic, cilantro and salt.
  7. Add the juice from 1 lime and stir.
  8. Carefully fill each tomato with 1/6 of the mixture.
  9. There may be a lot of tomato juice at the bottom of the bowl, you will want to make sure some goes into each tomato but will probably have some left.
  10. Place tomato cups inside crock-pot, layering if necessary.*
  11. Add a few drops of tabasco sauce to the top of each tomato.
  12. Pour a little of the remaining tomato juice into the crock-pot or add up to 1/4 cup water.
  13. Cover and cook on low for 4-5 hours.
  14. Tomatoes will be soft and quinoa will be cooked fully when there are little white threads popping out of the seeds but it still is a little crunchy.
  15. Carefully remove tomatoes from crock-pot with large spoon or spatula and serve with a little more tabasco if desired.


* I was able to fit 6 in my 6.5 quart crock but I had to place four on the bottom layer, two on top.

Definitely check these after 4 hours of cooking as I probably overcooked mine a little. The tomatoes were very soft and falling apart on me as I took them out.

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