Rinse the quinoa hot in a fine-mesh sieve according to the preparation instructions and cook in three times the amount of water for about 20 minutes until the water has been absorbed.
Wash the tomatoes, cut off the top as a lid and remove the inside with a spoon. Put the inside in a bowl and roughly chop. Clean the spring onions and cut into small slices. Wash and finely dice the chilli pepper. Also cut the sheep`s cheese into cubes approx. 5 x 5 mm, wash the parsley and roughly chop it.
Mix everything with the quinoa and the tomato mixture, salt and pepper to taste (garlic also goes very well) and pour the mixture into the tomatoes. Feel free to press the mixture a little spoon by spoon and leave it in heaps at the top. Place the tomatoes in a baking dish. If there is any filling left over, it can simply be spread around the tomatoes in the baking dish.
Place the baking dish in the oven preheated to 175 degrees (convection) for approx. 15-20 minutes.
The amount of three filled tomatoes per person is suitable if you eat the tomatoes as a main course. If they are just a starter or side dish, 1-2 pieces per person are enough, as the quinoa and cheese fill you up.
The recipe is great for a calorie and carbohydrate-conscious diet.
Ingredients
Print Recipe
Pin Recipe