{"id":322437,"date":"2022-08-10T13:02:30","date_gmt":"2022-08-10T11:02:30","guid":{"rendered":"https:\/\/foodin.fi\/en\/?p=322437"},"modified":"2022-08-10T13:03:42","modified_gmt":"2022-08-10T11:03:42","slug":"stuffed-tomatoes","status":"publish","type":"post","link":"https:\/\/foodin.fi\/en\/stuffed-tomatoes\/","title":{"rendered":"Stuffed tomatoes"},"content":{"rendered":"
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Stuff j<\/span>uicy beefsteak tomatoes with <\/span>a delicious <\/span>herb quinoa-chickpea mixture <\/span>for<\/span> a lovely <\/span>wholesome <\/span>vegan and gluten-free meal<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

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INGREDIENTS<\/h2>\n

2 dl cooked Foodin chickpeas<\/a><\/span>
<\/span>5 dl cooked Foodin quinoa<\/a><\/span>\u00a0
<\/span>6 beefsteak tomatoes<\/span>\u00a0
<\/span>1 onion<\/span>\u00a0
<\/span>2 garlic cloves<\/span>\u00a0
<\/span>Foodin Extra Virgin olive oil<\/span>\u00a0
<\/span><\/a>2 tsp Foodin ground cumin<\/a><\/span>\u00a0
<\/span>2 tsp Foodin oregano<\/a><\/span>
<\/span>\u00bd t<\/span>sp Foodin fine crystal Himalayan salt<\/a><\/span>
<\/span>\u00bc t<\/span>sp Foodin black pepper<\/a><\/span>\u00a0
<\/span>1\/2 tbsp Foodin lemon juice<\/a><\/span>\u00a0
<\/span>0,5 dl basil, chopped<\/span>\u00a0
<\/span>salt and black pepper<\/span>\u00a0<\/span><\/p>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t

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RECIPE<\/h2>\n

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.<\/span>\u00a0<\/span><\/p>\n

Preheat the oven 200 C.<\/span>\u00a0<\/span><\/p>\n

Cut off the \u201dhat\u201d from the tomatoes and scoop out the flesh. Drain the tomatoes upside down for 15-30 minutes to remove excess liquid.<\/span>\u00a0<\/span><\/p>\n

Chop the onion and garlic cloves and saut\u00e9 in oil for a few minutes. Add the cooked chickpeas, ground cumin, oregano, salt and black pepper and mix for a minute.\u00a0<\/span>\u00a0<\/span><\/p>\n

In a bowl, combine the cooked quinoa, chickpea-onions, lemon juice and chopped fresh basil.<\/span>\u00a0<\/span><\/p>\n

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 \u201chat\u201d on top.\u00a0<\/span>\u00a0<\/span><\/p>\n

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.<\/span>\u00a0<\/span><\/p>\n

Serve the stuffed tomatoes as they are or with for example roasted vegetables and yogurt dip.<\/span>\u00a0<\/span><\/p>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n

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