Tomatoes stuffed with Quinoa

INGREDIENTS (serving 4)

  • Italian quinoa  280 gr
  • 8 round tomatoes for about 900 gr 
  • A sprig of mint 
  • An eggplant 
  • A head of garlic 
  • Peeled almonds 100 gr 
  • Salt
  • Extra virgin olive oil



Prepare these stuffed tomatoes is just easy. Let's start with them: engrave the cap, then with a teaspoon extract the pulp and the seeds. Apart we cook the quinoa in 800 ml of lightly salted water for 15-20 minutes. Halfway through the cooking, add the diced eggplant. When cooked, the water will be evaporated and the mixture of quinoa and eggplant will be dry. Let it cool. Add the chopped mint, the pulp of the tomatoes, a spoon of olive oil and almonds. Now you can fill the tomatoes and add a pinch of salt. In case some of the stuffing will be left,  just add a tablespoon of flour and make some small balls. Put the tomatoes and possibly the meatballs in a greased baking dish. Bake in a hot oven for 20 minutes.

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