Stuffed tomatoes with quinoa and pesto

Modern and classic combined: tomatoes stuffed with quinoa

A culinary classic with a modern filling. Quinoa has caught on in a big way in the kitchen. And unsurprisingly so, as it’s a really healthy choice. So why not try combining quinoa with JOYN tomatoes? Their flavour and structure are perfect for stuffing with this popular superfood.
 

INGREDIENTS (for 10 pieces)

  • 10 JOYN tomatoes
  • ¼ courgette
  • ½ red onion
  • ¼ yellow sweet pepper
  • ½ bouillon cube
  • 75 g. quinoa
  • 20 g. pine nuts


For the pesto

  • 30 g. basil leaves
  • 50 g. pine nuts
  • 3 tbsp. olive oil
  • ½ lemon
  • 2 tbsp. nutritional yeast
  • 1 clove of garlic
joyn-quinoa

HOW TO PREPARE

  • Begin by cooking the quinoa in the stock. Meanwhile, cut the tops off the tomatoes and remove their seeds and membranes. Cut the tops of the tomatoes into small cubes and set aside. Pre-heat the oven to 180°C.
  • Process all the ingredients for the pesto (except for a few basil leaves for the garnish) in a food processor. Season with salt and pepper.
  • Now pour some olive oil into a frying pan and sauté the onions. Then add the garlic and, after a minute, the courgette, sweet pepper and tomato cubes. Simmer for a few minutes until somewhat tender. Toast the pine nuts and set apart.
  • Now combine the cooked quinoa, vegetables, pesto and pine nuts (reserving a few pine nuts for garnishing). Stuff the tomatoes with this mixture, arrange them in an ovenproof dish greased with some olive oil, and bake for about 30 minutes.
  • Remove the tomatoes from the oven and garnish with the reserved pine nuts and basil leaves. Enjoy!
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