Stuff juicy beefsteak tomatoes with a delicious herb quinoa-chickpea mixture for a lovely wholesome vegan and gluten-free meal.
2 dl cooked Foodin chickpeas
5 dl cooked Foodin quinoa
6 beefsteak tomatoes
2 garlic cloves
Foodin Extra Virgin olive oil
2 tsp Foodin ground cumin
2 tsp Foodin oregano
½ tsp Foodin fine crystal Himalayan salt
¼ tsp Foodin black pepper
1/2 tbsp Foodin lemon juice
0,5 dl basil, chopped
salt and black pepper
Preparations: Soak, drain and cook the Foodin chickpeas according to package instructions. Rinse and cook the Foodin quinoa according to instructions. You can prepare a large batch of both a day or two before and use with other meals too.
Preheat the oven 200 C.
Cut off the ”hat” from the tomatoes and scoop out the flesh. Drain the tomatoes upside down for 15-30 minutes to remove excess liquid.
Chop the onion and garlic cloves and sauté in oil for a few minutes. Add the cooked chickpeas, ground cumin, oregano, salt and black pepper and mix for a minute.
In a bowl, combine the cooked quinoa, chickpea-onions, lemon juice and chopped fresh basil.
Spread olive oil into the bottom of a casserole dish or other oven safe container and place the tomatoes next to each other. Stuff the tomatoes with the quinoa-chickpea mixture and place the tomato “hat” on top.
Sprinkle some salt and pepper on top of the tomatoes and cook in the oven for 30 minutes. Add the grill function on for another 5 minutes or until the tomatoes look roasted and soft.
Serve the stuffed tomatoes as they are or with for example roasted vegetables and yogurt dip.