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Roasted Tomatoes with Quinoa Stuffing
with potatoes and parsnips

Active: 45 Total: 45

Roasting stuffed tomatoes causes them to release natural juices into a filling of rice and cheese. Add a side dish of roasted potatoes and parsnips tossed in herb butter (also called "compound butter") for a dinner that is worthy of serving to guests.
Smarts: Compound butters store well in the fridge and can even be frozen. Make extra and use it over grilled vegetables, beans or tossed with pasta.



Roasted Tomatoes with Quinoa Stuffing:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Cheese, parmesan - 2 oz
  • Olives, kalamata, pitted - 1/2 cup , chopped
  • Basil, fresh - 1 Tbsp , chopped
  • Tomatoes, medium - 4
  • Cheese, ricotta - 2 oz
  • Panko breadcrumbs - 1/4 cup
Roasted Potatoes and Parsnips with Herb Butter:
  • Garlic - 1 clove , chopped
  • Basil, fresh - 1 Tbsp , chopped
  • Butter - 3 Tbsp
  • Lemon zest - 1/2 tsp
  • Parsnips - 1 lb , peeled and chopped (sub potatoes)
  • Potatoes, russet - 1 lb , peeled and cubed
  • Oil, cooking - 1 Tbsp


  1. Quinoa - Double if making Tuesday's meal. Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)

  2. Make herb butter - Peel garlic. Place garlic and basil (the portion for the herb butter) on a cutting board and chop together until very fine (you want the basil in small enough pieces to easily blend into butter). Heat butter in the microwave for about 10 seconds, just until soft. Mash garlic, basil and lemon zest into butter. (Can be done up to 5 days ahead)

  3. Parmesan / Olives - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Parsnips / Basil (portion for the tomatoes) - Prep as directed. Store separately. (Can be done 1 day ahead)

  5. Potatoes - Peel and cube potatoes.

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  1. Heat oven to 425F / 218C. Place one rack in the upper third of the oven and a second rack in the lower third. If herb butter was made ahead and refrigerated, place it in a warm spot near the oven to soften while you cook.

  2. Toss potatoes and parsnips in oil and season with some salt. Spread onto a sheet pan and transfer to the top rack of the oven. Roast until tender, 30 to 35 minutes, flipping with a spatula halfway through cooking. 

  3. While vegetables begin roasting, slice tomatoes in half lengthwise. Gently scoop out seeds and juice (you can save these and use them in a soup or sauce for another meal), leaving a hollow tomato "cup." Combine quinoa (remember to reserve half if doubled), olives, basil (portion for the tomatoes) and ricotta with some salt and stir until even. Brush a second sheet pan with some oil and place tomatoes on pan, cut-side up. Spoon quinoa mixture into tomatoes and gently press it in. Combine panko and parmesan cheese and press onto the top of the quinoa-filled tomatoes.

  4. Transfer tomatoes to lower rack of oven. Roast until vegetables are tender, tomato filling is heated through and panko is golden brown. Both items should finish around the same time, about 20 minutes after tomatoes begin roasting.

  5. As soon as potatoes and parsnips come out of the oven, toss with herb butter until it melts. Serve tomatoes with roasted vegetables on the side. Enjoy!



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