How long does southwestern quinoa-stuffed tomatoes [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can southwestern quinoa-stuffed tomatoes [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make southwestern quinoa-stuffed tomatoes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is southwestern quinoa-stuffed tomatoes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does southwestern quinoa-stuffed tomatoes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Southwestern Quinoa-Stuffed Tomatoes
[Vegan]

JP By: Julia Papanek

Author Bio

Julia creates healthy gluten-free desserts for chocolate lovers. She’s the author and photographer behind Sprinkles... Read More

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Ingredients You Need for Southwestern Quinoa-Stuffed Tomatoes [Vegan]

1/2 cup dry quinoa
8 medium tomatoes
1 14-ounce can black beans, drained and rinsed
3/4 cup cooked corn, thawed if using frozen
1/3 cup lightly packed fresh cilantro, plus more for garnish
3 tablespoons nutritional yeast
2 tablespoons ancho chili powder
1 avocado
2 limes

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How to Prepare Southwestern Quinoa-Stuffed Tomatoes [Vegan]

Preheat oven to 375°F. Cook the quinoa according to package instructions. While the quinoa is cooking, slice the tops off the tomatoes and hollow out the insides. Set aside.
Stir the beans, corn, cilantro, nutritional yeast, ancho chili powder, salt, and pepper into the cooked quinoa. Evenly divide the filling among the tomatoes and bake for 20 minutes. You may end up with extra filling depending on how large your tomatoes are.
Serve with sliced avocado, cilantro, and a generous squeeze of lime.