Tomatoes stuffed with quinoa and feta
Tomatoes stuffed with quinoa, feta and herbs, browned in the oven.
Active time35 min
Cooking45 min
Total1 h 15 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 15 g mint
- 8 tomatoes
- 180 g feta
- 30 ml olive oil
- 40 g pine nuts
- 180 g dry quinoa
Preparation
Rinse the quinoa and cook in water for 12 to 15 minutes according to the packet instructions, then drain.
180 g dry quinoa- saucepan
- colander
Meanwhile, wash the tomatoes, cut off the tops and scoop out the insides, reserving the pulp. Chop the pulp, wash and finely chop the mint, then crumble the feta.
15 g mint8 tomatoes180 g feta- knife
Preheat the oven to 190 degrees Celsius. Mix the quinoa, pulp, feta and mint; fill the tomatoes and replace their tops. Place in an ovenproof dish and drizzle with oil.
30 ml olive oil- ovenproof dish
- oven
Cook for 30 minutes, adding the pine nuts for the final 10 minutes. Leave to rest for 5 minutes.
40 g pine nuts- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration