Tomatoes Stuffed with Quinoa

Ingredients

• 4 tomatoes
• ½ tsp salt
• 4 spring onions
• 2 garlic cloves
• 2 tsps olive oil
• 2 tbsps fresh parsley
• 2 tbsps capers in vinegar
• 2 tbsps chopped almonds
• 30g raisins
• 400g cooked quinoa
• 2 tbsps Parmesan cheese

Method

Preheat the oven to 180°C (350°F, Gas Mark 4)

1. Peel and finely chop the garlic. Chop the spring onions.
2. Slice the tops off of the tomatoes. Remove pulp and seeds and discard. Salt tomatoes lightly if desired and turn upside down to drain. Set aside.
3. Saute spring onions and garlic in olive oil, then stir in parsley, capers, almonds and currants or raisins.
4. Add quinoa and combine thoroughly.
5. Stuff mixture into tomato shells and sprinkle with cheese. Bake for 15 minutes.

Serve with a fresh green salad.