Curried Quinoa Stuffed Tomatoes

I love grain salads. Couscous, quinoa, and bulgar are my friends! This recipe takes one of my favorite grain salads, curried quinoa, and brings it to a whole new level in a stuffed tomato! You’ll likely have leftover quinoa from this recipe, so save it for lunch! It’s great warm or cold.




  • 1 tablespoon olive oil
  • 1 cup quinoa (or couscous)
  • 2 cups low sodium vegetable broth
  • 2 tablespoons mint, chopped i
  • 3 scallions, sliced finely
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 tablespoon curry powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup raisins
  • 5-6 large organic tomatoes


  1. Preheat the oven to 375 F. In a medium sized pot, bring the quinoa and broth to the pot, cover, and bring to a boil. Reduce the heat to low, and cook until the quinoa is soft, about 20 minutes. (For couscous, turn off the heat after the broth boils and let sit, covered, for 5 minutes.)
  2. While the quinoa is cooking, cut the tops off of the tomatoes and hollow out the insides with a spoon.
  3. Add the rest of the ingredients to the quinoa once it’s cooked.
  4. Stuff the tomatoes with the quinoa mixture, then place the tops back on the tomatoes. Place the tomatoes in a large, oven-safe baking dish and bake for 20 minutes.
  5. Serve warm. I love serving this with pita and hummus!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!