Stuffed tomatoes with quinoa

Name: Stuffed tomatoes with quinoa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 medium-sized tomatoes; 65 g Quinoa; 7-10 Tbsp Salt; 6 Stem(s) Coriander; 1 medium zucchini; 100 g frozen green beans; 100 g frozen peas; 2 Spring onions; 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 medium-sized tomatoes
65 g Quinoa
7-10 Tbsp Salt
6 Stem(s) Coriander
1 medium zucchini
100 g frozen green beans
100 g frozen peas
2 Spring onions
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Wash the tomatoes, cut off a lid and hollow out the tomatoes with a ball cutter. Wash quinoa and cook in salted water according to the instructions on the packet. Pour the quinoa in a sieve and drain
2
Wash the coriander, shake dry and cut the leaves into strips. Wash, clean and chop the zucchini. Cook the beans in boiling salted water for 3-4 minutes. Add peas and diced zucchini after about 2 minutes. Drain vegetables. Cut the beans into small pieces
3
Wash and clean spring onions and cut into rings. Mix quinoa, 2 tablespoons of oil, vegetables, onions and coriander, season with salt and pepper. Fill the tomatoes with the mixture, put the lid on and sprinkle with 3 tablespoons of oil. Place the tomatoes in a greased, ovenproof dish and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes.