Creamy Goat Cheese Quinoa Stuffed Tomatoes for #SundaySupper

I like to eat “stuffed” food. It’s fun to mix a bunch of things together and throw it into something, bake it, and call it dinner. You can make all kinds of wild and crazy combinations. Think about the endless options of things you can stuff! Eggplant, zucchini, peppers, mushrooms, tortillas, pita, puff pastry, cupcakes, even chicken, meat and fish. You can seriously stuff anything…

That’s a good thing because we have a ton of “stuffed” recipes coming your way from #SundaySupper team. But no, we aren’t stopping at “stuffed,” we’re rolling and wrapping things too! This week’s theme is “Stuff, Roll and Wrap” and it’s hosted by the lovely Amy of Kimchi Mom!

I saw a few different versions of goat cheese quinoa on Pinterest and knew I had to try them. I mean, as I’ve said countless times: goat cheese makes everything better. This would be the best quinoa ever. Creamy, tangy goat cheese takes quinoa to a whole new level. I added in a little bit of parmesan and some fresh parsley and stared at the bowl sitting in front of me. Now what can I stuff with this delicious mixture…

Creamy Goat Cheese Quinoa Stuffed Tomatoes for #SundaySupper

Tomatoes! Beautiful little Campari Tomatoes were sitting on my counter just begging to be stuffed with Creamy Goat Cheese Quinoa. I scooped out the gross tomato-y insides, and managed to get about two tablespoons worth of quinoa into each tomato. 

Creamy Goat Cheese Quinoa Stuffed Tomatoes for #SundaySupper

It looked and tasted pretty. Yes, tasted. Something about the combination of these flavors and textures made my tastebuds really happy and I was super content with having these four little tomatoes full of quinoa for dinner. Deeeeeelish!

Creamy Goat Cheese Quinoa Stuffed Tomatoes for #SundaySupper

Creamy Goat Cheese Quinoa Stuffed Tomatoes

1 cup quinoa
2 cups water
3 tbsp goat cheese
1/4 cup grated parmesan cheese
1 tbsp chopped fresh parsley
4 Campari tomatoes

Combine quinoa and water in a medium saucepan and bring to a boil. Reduce to simmer and continue to cook, covered, for 20 minutes or until all the water has been absorbed. Fluff the quinoa with a fork when finished. Add in goat cheese while the quinoa is still hot and mix until completely melted and combined. Stir in parmesan cheese and parsley. 

Preheat the oven to 375 degrees. 

Remove the inside flesh of the tomatoes and scoop 1-2 tablespoons of quinoa mixture into each one. Bake for 15 minutes. Broil on lo for another 3-5 minutes or until the top of the quinoa mixture has slightly browned. 

There are so stuffed, rolled, and wrapped recipes to check out! I love this group…

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.



Hello! I’m Shaina – a Delray Beach, Florida resident, foodie, and lifestyle blogger. I love exploring South Florida and beyond, and sharing everything from my favorite restaurants, products and more with you! See more by following along on Instagram:  @takeabiteoutofboca

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