This is one of those versatile dishes where you can add or takeaway ingredients, just make sure to add lots of herbs as quinoa on its own does not have a very strong flavour.
Serves 6
6 beef tomatoes
1 tablespoon finely chopped fresh basil
2 tablespoons finely chopped oregano
300 g quinoa, steamed
Salt and freshly ground black pepper
6 tablespoons olive oil
Methods
1. Preheat the oven to 200 C/fan oven 180 C/Gas Mark 6. Slice the tops off the tomatoes and keep them on one side. Using a spoon, scoop out the middle of the tomatoes and reserve the pulp.
2. Mix the tomato pulp with the herbs, cooked quinoa and plenty of seasoning. Place the tomatoes on a baking tray and spoon the filling into the tomatoes. Top each tomato with a tomato lid, drizzle over the olive oil and cook for 45 minutes. Serve at once.
Zilli Know-How
Quinoa (pronounced 'keen-wah') is a South American grain with a mild, slightly nutty flavour. It can be used in dishes instead of rice, couscous or bulgur. Quinoa is high in protein and contains all eight of the essential amino acids, as well as magnesium and iron, so is good to include in a vegetarian diet. It's gluten-free too. Cook following the packet instructions.
