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Monday, December 10, 2012

Cheesy Stuffed Tomatoes

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  • 1/3 cup fresh dill finely chopped
  • 1 TB fresh oregano
  • 4 cups fresh spinach
  • 1 garlic clove
  • 1 tsp salt
  • 1 TB apple cider vinegar
  • 100 grams of chevre soft goat cheese, approx 1/3 cup
  • 1/2 cup uncooked quinoa
  • 4 beefsteak tomatoes
  • 1 cup shredded goat cheese (mozza or cheddar)


  1. Cook quinoa:
    • Add one cup of water to 1/2 cup of quinoa in small pot
    • Bring to a boil
    • Cook & Simmer 15 min
  2. While quinoa is cooking, cut up herbs:
    • Dill
    • Oregano
  3. When quinoa is ready, and still hot (so that the spinach will wilt), add the following to the quinoa in a mixing bowl
    • Hot quinoa
    • Spinach
    • Chopped herbs
    • Chevre soft goat cheese
    • 1/2 cup of shredded goat cheese (save the other 1/2 cup for topping)
    • Apple cider vinegar
    • Salt
    • Minced garlic clove
  4. Tomato Carving:
    • Cut a thin slice of the top of tomatoes and carve out the inside with a melon ball scoop
    • Place carved tomatoes upside for a few minutes so that the any remaining juice can drain
    • Salt the inside of the carved tomatoes if desired
  5. Stuff the tomatoes with the mixture, and pack firmly.
  6. Top the stuffed tomatoes with the other 1/2 cup of cheese
  7. Bake for 20- 25 minutes at 350 degrees, or until the cheese is nicely browned

Nutrition Awareness

This dish offers an array of nutritional value to your diet:

  • Protein from quinoa and cheese
  • Fibre packed from spinach and quinoa
  • Spinach provides a wonderful source of iron
  • Goat cheese is easier to digest than cow cheese

Categorization: Wholly Canadian: 100% Canadian Ingredients

Seasonal Rhythm: Summer & Autumn

Dietary Specifications Taglines:

  • Vegetarian
  • Gluten free

Tags: Autumn  Summer  Vegan  Gluten Free 

Posted by Wholly Canadian at 12:34 PM


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