Stuffed Tomatoes with Quinoa

For stuffed tomatoes with quinoa, first grease a gratin dish.

Wash the tomatoes, carefully cut off the top and hollow out the tomatoes. Place them in the baking dish. Cut the top of the tomatoes into small pieces, except for the stalk.

Peel and finely chop the onion and garlic. Wash the carrots and chop them as well. Wash and finely chop the parsley. Grate the cheese.

Bring the soup to a boil and cook the quinoa (according to the package instructions) in it until soft – this will take about a quarter of an hour.

In the meantime, heat oil in a pan. Sauté the diced tomatoes, carrots, onions, garlic and parsley. Add the ready quinoa. Stir in crème fraîche and cheese. Season with salt and pepper.

Preheat the oven to 200 °C.

Fill the quinoa mixture into the tomatoes, place them close together in the gratin dish. Sprinkle with the remaining cheese, pour the vegetable soup. Put in the oven and bake for about 20 minutes.

Serve the stuffed tomatoes with quinoa while still hot.

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