Quinoa stuffed tomatoes


300 gr quinoa
4 tomatoes
Pitted black olives
200 gr feta
Sweet corn as needed
Extra virgin olive oil
Salt Pepper


Before cooking the quinoa, it must be rinsed in a strainer under running water. Put it in a non-stick pan and cover it with about 600 ml boiling water. Cook on medium/low heat until the water has been completely absorbed and the quinoa has doubled in volume, add salt and let it stand for a few minutes. In the meantime, use a spoon to scoop the pulp out of the tomatoes, chop it finely and put it in a bowl. Add the corn, crumbled feta, chopped black olives and quinoa. Combine all the ingredients well and add salt and pepper to taste. Stuff the tomatoes with the mixture, place them on a pan lined with baking paper and dress them with a drizzle of oil. Bake at 180°C for about 20 minutes.






Ideal Products:


Black Pitted Olives