Ingredients
The following ingredients have 4 Servings
- 4 tomatoes (big)
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1/2 cup quinoa (uncooked)
- 2 tablespoons capers (rinsed and coarsely chopped)
- 2 tablespoons parsley (fresh, finely chopped)
- 1/8 teaspoon ground pepper
- 1 teaspoon dried oregano
- 2 garlic cloves (peeled and halved)
Instruction
- Slice the top of the tomatoes then set them aside.
- Empty the tomatoes by carving the sides with a small, sharp knife then scoop out the pulp with a spoon or a melon baller. Set aside the pulp.
- Distribute 1/2 teaspoon of salt to sprinkle inside the tomatoes.
- Oil the baking dish with 2 tablespoons of extra virgin olive oil.
- Place the tomatoes in the baking dish.
- In a medium bowl, put the tomato pulp and liquefy it with an immersion blender.
- In the same bowl, add the quinoa, the remaining 1/2 teaspoon salt, parsley, capers, oregano, the remaining extra virgin olive oil and pepper then mix.
- Fill up the tomatoes with the quinoa mixture until 2/3 of the capacity of the tomatoes.
- Put half a garlic in each tomato.
- Put back the top part of each tomato.
- Bake at 395 degrees F for 45 minutes or until the quinoa is cooked through.