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.