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🍽️ Quinoa-stuffed tomatoes with fresh filling

256 kcal · 30 min · 4 servings

Ingredients

• 75 g red quinoa
• 75 g quinoa
• 250 ml vegetable broth
• 1 clove garlic
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tbsp fresh chopped basil
• salt
• cayenne pepper
• 4 large tomatoes

Instructions

1. 1. Rinse the quinoa thoroughly under running water.
2. 2. Place the rinsed quinoa in a pot and cover it with the vegetable broth.
3. 3. Bring the mixture to a boil.
4. 4. Reduce the heat, cover the pot, and let the quinoa cook until soft for about 15 minutes.
5. 5. If the liquid evaporates too quickly, add a little more broth.
6. 6. Remove the pot from the heat and let the quinoa cool down uncovered.
7. 7. Pour hot water over the tomatoes.
8. 8. Shock the tomatoes immediately with cold water.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut off the top part (the lid) of each tomato.
11. 11. Scoop out the inside of the tomatoes using a spoon.
12. 12. Remove the seeds from the scooped-out flesh.
13. 13. Finely chop the remaining flesh.
14. 14. Peel the garlic and chop it finely as well.
15. 15. Mix the chopped tomato flesh, garlic, lemon juice, olive oil, and basil in a bowl.
16. 16. Season the mixture with salt and cayenne pepper to taste.
17. 17. Fill the hollowed tomatoes with the quinoa mixture.
18. 18. Place the cut-off tomato lids back on top of the stuffed tomatoes.
19. 19. Serve the stuffed tomatoes.

Nutrition per serving

• kcal: 256
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 32 g