Quinoa Baked Tomatoes
Beef tomatoes are great for this recipe because of their size however any large organic tomato will do. You can play around with the fillings changing the cheese and herbs and veggies to suit you tastes and what you have available at home.
Ingredients
150g Quinoa
4 Beef Tomatoes
1 Onion, thinly sliced
1 garlic, clove
1/2 Jar Roasted Red Peppers (100g) we have a great brand that is organic, called
Handful of mint, parsley and coriander, chopped roughly
1 lemon juice
Seasoning
100g Feta Cheese, crumbled
Heat Oven to 200 degrees/gas 6
Wash quinoa in a sieve to get rid of the slightly bitter taste then put into a small pan cover in cold water and cook for 12 to 15 minutes, drain if necessary and leave to cool slightly.
Saute the onions on a low heat for 10 minutes, then add the clove of garlic and cook for a further couple of minutes. Cut each tomato a third of the way down and scoop out the inside with a teaspoon take care to keep the tomato intact. Do the same to the lid, chop up the inside discarding any of the hard in side bits. Add the tomato bits to the cooking onions and garlic stir for a minute and than take off the heat.
Put chopped herbs into a bowl adding lemon juice, olive oil, feta, roasted peppers and some fresh black pepper, mix well then add the cooked onions mixture and the quinoa stir until everything is combined, then taste adding a little salt if necessary.
Using a spoon, fill each tomato case with the quinoa mixture, top with the lids, place in an oven proof dish and drizzle with a little olive oil, then bake for 20 minutes or until soft.