Caprese Quinoa Stuffed Tomatoes

Yield: Serves 4 


  • 1 cup cooked quinoa 
  • 1 cup (1/2-inch) cubes fresh mozzarella cheese 
  • 1/3 cup chopped or torn fresh basil 
  • 2/3 cup halved cherry tomatoes 
  • 1 tablespoon extra virgin olive oil 
  • 2 tablespoons good balsamic vinegar 
  • Pinch salt and pepper 
  • 4 heirloom tomatoes (any color) 


1. Place quinoa, mozzarella cubes, basil, and cherry tomato halves in a medium sized bowl. Toss to combine. Drizzle olive oil and vinegar over the top and toss again to coat. Season to taste with salt and pepper. Add more oil or vinegar to taste as well. I like things with lots of vinegar, so I added a bit more. 

2. Using a paring knife, cut the tops of the tomatoes off by angling the knife toward the center of tomato, just like you would take the top off a pumpkin. Hollow out the centers of the tomatoes by scooping the seeds and some flesh out with a spoon. Chop any good tomato flesh and add it to the quinoa bowl - I hate to waste any wonderful tomato. 

3. Fill the hollow tomatoes with the quinoa mixture. Serve immediately or cover with plastic wrap until ready to eat!