Print Recipe
5 from 1 vote

Quinoa and Goat Cheese Stuffed Cherry Tomatoes

A Platter Talk Exclusive
Course: Appetizer
Cuisine: Summer
Author: Dan from Platter Talk


  • 2 pints cherry tomatoes
  • 4 oz goat cheese
  • 1 1/2 cup dry quinoa
  • 1/3 cup fresh dill chopped
  • 4-5 green onions chopped
  • 1 lime juiced
  • 1 teaspoon kosher salt


  • Bring 3 cups water to boil in medium sized sauce pan. Add quinoa, cover, and reduce to simmer. Continue to simmer 12-15 minutes until liquid is absorbed.
  • Remove quinoa from heat and allow to cool
  • Core tomatoes, removing seeds and pulp.
  • In large mixing bowl, combine quinoa with goat cheese, dill, green onions, lime juice, and salt.
  • Mix thoroughly
  • Use teaspoon to stuff tomatoes
  • Cover with plastic wrap and refrigerate until ready to serve.


Use pairing knife to cut small level surface on bottom of tomatoes. This will help stabilize them and prevent them from rolling around like a bunch of edible marbles.
Rinse the quinoa seeds with cold water, prior to using. This will wash away the saponin which is a bitter tasting plant compound.