150g quinoa

4 beef tomatoes

1 tbsp garlic infused oil

1 tsp smoked paprika

1 bunch coriander, roughly chopped

1 bunch mint, roughly chopped

1 lemon, juice only

50g toasted pine nuts

1 tbsp olive oil

Serves - 4


Preheat oven to 200C/fan 180C/gas 6. Put quinoa in a heatproof bowl, then pour over 175ml/6fl oz boiling water.

Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact.

Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid.

Add garlic infused oil, paprika and quinoa to the bowl of tomato bits. Leave for 1 min then mix with a fork.

Put the coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the quinoa and stir until combined.

Using a spoon, fill the tomato cases with the quinoa mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft

Recipe adapted from: Good Food
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