Chorizo and Quinoa Stuffed Tomatoes

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Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Stuffed Tomatoes are little treasures!  And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine!  Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in.  You get the warm juicy tomato with a salty and hearty center.  Each bite is salty, peppery, creamy, and incredibly flavorful!  These can be stuffed ahead and then baked right before serving.  Have as a side or a main for the perfect Summer treat!!

This recipe is a great one for pulling ingredients out of your freezer!  All you need to buy are the tomatoes.  Here are the ingredients that you can have on hand in the freezer: chorizo, cooked quinoa, parmesan, minced garlic.  Click here to get my printable cheat sheet with 10 more Freezer Hacks to make easy dinners!

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Quinoa added to Tomatoes = Complete Meal

Quinoa is a great side on it’s own or ingredient to bulk up other foods, such as stuffings!  It’s actually a seed, not a grain, but the texture is similar to a grain or even a couscous, but a little more fluffy.  It has a mild, slightly nutty taste, but it’s mild, so it really absorbs any flavors you mix with it. 

But the really magic of quinoa is in the health benefits!  1 cup of cooked quinoa has 8g of complete protein and 5g of fiber.  It also has Iron, Manganese, Lysine, and magnesium!  

That’s why combining quinoa with veggies really does give you a complete balanced meal with vitamins, fiber, protein, and other nutrients.

Try these other easy and delicious Quinoa Recipes!

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa and a large pan or skillet for the filling, such as my favorite 12″ Ceramic Pan.

Oh, and mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR STUFFED TOMATOES

We are all busy and making dinner during the week can be overwhelming. Here are steps you can prep in advance. (See full recipe below) 

For this recipe, you can make the filling and stuff the tomatoes ahead and then bake them right before serving.

Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling.  I also dice up the top that I cut off.

Place the tomatoes on a sheet pan.  

    

Next, make the filling, which is just breaking up the chorizo and rendering it in a pan.  

Add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper.  Mix to combine.  Turn off the heat and mix in the parmesan and the mozzarella.

1 cup measuring cup adding cooked quinoa to chorizo and tomatoes in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Spatula mixing quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
Adding shredded mozzarella to quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.

Hand spooning filling into a tomato on sheet pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

4 Stuffed Tomatoes on sheet pan with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Can I substitute another meat for the Chorizo?

Yes, you can substitute with an Italian Sausage or Pancetta.  You could also use bacon!  This recipe has pre-cooked chorizo, so just be sure to fully cook through any raw meat if you go that route.

Can I use another filling besides Quinoa?

You could….but it really changes so much in this recipe!  I highly recommend trying the Quinoa.  If you absolutely do not like or cannot get Quinoa, you could substitute with rice or couscous or even bread crumbs. 

COOK YOUR STUFFED TOMATOES 

Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. 

ENJOY!  😍 Carrie

Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 
Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 
5 from 1 vote
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Chorizo and Quinoa Stuffed Tomatoes

Stuffed Tomatoes are little treasures!  And these Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, mozzarella, chives, garlic, and oregano are simply divine!  Juicy tomatoes are hollowed out and the insides are mixed with these amazing ingredients and then stuffed back in.  You get the warm juicy tomato with a salty and hearty center.  Each bite is salty, peppery, creamy, and incredibly flavorful!  These can be stuffed ahead and then baked right before serving.  #stuffedtomatoes #healthydinner #summerfood

Course Main Course
Cuisine Spanish
Keyword chorizo, healthy dinner, meal prep, quinoa, Stuffed Tomato
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4 servings
Calories 167 kcal
Author Carrie Tyler

Ingredients

  • 4 Beefsteak Tomatoes, large
  • 1 link Chorizo, precooked
  • 1 cup Quinoa, cooked
  • 1/2 cup Parmesan Cheese, grated
  • 2 Tbsp Chives, chopped
  • 1 clove Garlic
  • 2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Shredded Mozzarella

Instructions

Prep Ahead Steps

  1. Using a paring knife, cut off the top of the tomato. Then cut around the inside wall of tomato on an angle inward to remove the center and hollow out the tomato. Scrape any access out with a spoon, careful not to poke through the tomato. Save the insides by removing them into a bowl for the filling. Place the tomatoes on a sheet pan.

    Knife cutting into the inside of a tomato to hollow it out for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  2. Remove the outer casing from the chorizo and chop it or break it up into small pieces.

    Chorizo in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  3. To a preheated hot pan, add the chorizo and cook for 2-3 minutes just to start releasing the oils. Then add the tomatoes insides, garlic, cooked quinoa, oregano, salt, and pepper. Mix to combine. Turn off the heat and then mix in the parmesan cheese and the shredded mozzarella.

    Adding shredded mozzarella to quinoa, chorizo, tomato filling in pan for Stuffed Tomatoes with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.
  4. Pour out any excess water from the tomatoes and then stuff them with the filling on the sheet pan. Move on to cooking or cover and store in the fridge for up to 24 hours in advance.

    4 Stuffed Tomatoes on sheet pan with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano.

Cook

  1. Preheat the oven to 400 F degrees

  2. Bake the tomatoes for 20 minutes. Remove from the oven and let rest for 10 minutes so that the filling and the juices can settle. Enjoy!

    Stuffed Tomatoes on sheet pan on counter with chorizo, quinoa, parmesan cheese, chives, garlic, and oregano are simply divine! 

Red Potato Salad Recipe with Edamame and Harissa

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Red Potato Salad Recipe with Edamame and Harissa in a bowl on table.  It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

What we have here, is a thing of beauty.  It’s potato salad!  But not just any potato salad, it’s my new Baby Red Potato Salad Recipe with Edamame and Harissa!  It’s creamy, crunchy, meaty, tangy, peppery, salty, and oh, it’s UNBELIEVABLE!   You get crunch from the celery, sweetness from the bell pepper, an onion bite from the scallions, and creamy texture from the edamame.  All mixed with soft potatoes and a creamy, smoky Harissa Mayonnaise.  YUM! 

EDAMAME BRINGS PROTEIN TO THE PARTY!

I have a true love affair with potato salad.  I’m talkin’, I could eat it for breakfast, lunch, and dinner.  As the entire meal.  Seriously.  So, this recipe is really just an attempt to make myself feel better by adding protein and veggies.  Edamame and bell pepper really round this recipe out.

Edamame, or soybeans, are packed with complete protein (18g per cup), but also fiber, antioxidants and vitamin K!  Unlike other beans, like black beans or chickpeas, edamame is very low in carbs.  Check out all of the health benefits

You can find shelled edamame beans in the frozen section or in the vegetable section of your grocery store.  If you have leftover edamame, try making this Edamame Bean Dip with Gorgonzola!

Cut raw red potatoes, celery, scallions, and bell pepper for Red Potato Salad Recipe with Edamame and Harissa.  It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

PREP FOR YOUR RED POTATO SALAD RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

This is such an easy recipe.  Aside from boiling the potatoes and prepping the veggies, all you need to do is mix and enjoy!

It starts with the potatoes.  I used baby red potatoes for this recipe.  Because they are small, cutting them to bite size means only cutting them in half or in quarters.  The skins are so delicate that you can eat them and don’t have to peel these potatoes.  As you cut the potatoes, toss them into a bowl of cold water to prevent them from turning brown.Cut raw red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Can I use other potatoes?

Yes, you can use yukon gold potatoes, larger red potatoes, or even russet potatoes.  Though if you use russet, you will want to peel and discard the skins as they are thicker and tough.

What other veggies could I use?

You can add carrots, baby spinach, red onion, peas, or jalapeno!  You can also add herbs to this, such as dill or basil, or even mint.  Finally, you could swap the edamame for other beans for a protein punch!  Roasted chickpeas or black beans would be great.

COOK & ASSEMBLE YOUR POTATO SALAD

Add to a large pot of water and heavily salt the water with a tablespoon of kosher salt.  Bring the water up to a boil and cook the potatoes for about… or until fork tender.

Fork in a cooked potato over a pot of boiling potatoes for red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Drain the potatoes and let cool in the fridge.  

Make the Harissa mayo.

Harissa powder and mayo in a bowl for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Harissa mayo in a bowl for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

I just make the salad in the same pot for less messy dishes.  Add all of the prepped veggies and the Harissa mayo.  Mix until completely combined.

Edamame, orange pepper, celery, and scallions in pot with cooked potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Red Potato Salad Recipe with Edamame and Harissa in a pot. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

ENJOY!  😍 Carrie

Red Potato Salad Recipe with Edamame and Harissa in a bowl on table. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!

Red Potato Salad Recipe with Edamame and Harissa

This Baby Red Potato Salad Recipe with Edamame and Harissa is creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!    You get crunch from the celery, sweetness from the bell pepper, an onion bite from the scallions, and creamy texture from the edamame.  All mixed with soft potatoes and a creamy, smoky Harissa Mayonnaise. #potatosalad #summerfood #sidedishes #potatoes

Course Salad, Side Dish
Cuisine American
Keyword cold salad, edamame, potatoes, sides
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Veggies

  • 2 lbs Baby red potatoes or Creamer potatoes (a mix of red and white is fine)
  • 1 Tbsp Salt
  • 2 Celery stalks
  • 3 Scallions
  • 1/2 Red or Orange Bell Pepper

Harissa Mayo

  • 1/2 cup Mayonnaise
  • 1 Tbsp Honey
  • 1 tsp Harissa or Paprika Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

Prep Ahead Steps

  1. Wash the potatoes and cut them into bite size pieces. If they are baby potatoes, you may only need to cut in half or in quarters. The skins are so delicate that you can eat them and don’t have to peel these potatoes. As you cut the potatoes, toss them into a large pot of cold water to prevent them from turning brown.

    Cut raw red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!
  2. Add a tbsp of kosher salt to the potatoes and water and then transfer them to the stove. Cover and bring them up to a boil. Once boiling, remove the cover so they don't boil over. Cook until fork tender, about 10-15 minutes usually. Then drain the potatoes, add back to the pot and cool them down in the fridge.

    Fork in a cooked potato over a pot of boiling potatoes for red potatoes for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!
  3. While the potatoes are cooking, you can prep the veggies. Dice the bell pepper and the celery, and slice the scallions. I like to save some of the scallion greens for garnish.

  4. Blanche your edamame in hot water. If they are frozen, this of course thaws them out. But even if they are not, a quick boil helps the outer skin to fall off before you add them to the salad.

  5. Make the harissa mayo by simply mixing the Mayonnaise, honey, salt, and pepper, and harissa seasoning in a bowl.

    Harissa mayo in a bowl for Red Potato Salad Recipe with Edamame and Harissa. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!
  6. When the potatoes are cooled, add the veggies to them and then pour the mayo over top. Mix to combine and taste for seasoning. Add salt and pepper as needed. Garnish with the remaining scallion greens and a sprinkle of harissa seasoning. Enjoy!

    Red Potato Salad Recipe with Edamame and Harissa in a pot. It's creamy, crunchy, meaty, tangy, peppery, salty, and oh, it's UNBELIEVABLE!