For stuffed tomatoes with quinoa, first preheat the oven to 180 °C. Wash the tomatoes, cut off the top third and scoop out the flesh. Salt the inside of the tomatoes and place them on kitchen paper with the opening facing down to drain. Rinse before proceeding.
Boil quinoa in salted water in a large pot for 12 minutes. Drain and set aside.
Wash the zucchini and peppers, peel the onion and garlic and finely dice everything.
Fry the meat in a pan for 2 minutes in half the olive oil. Add vegetables and tomato pulp, season with salt and pepper and cook for 5 min over medium heat. Remove from heat, add quinoa and stir well.
Place the tomatoes in an ovenproof dish, fill with the mixture and replace the top third. Drizzle with olive oil and bake for 20 minutes.
Rinse basil and shake dry. Finely chop the leaves and mix with KUNER mayonnaise. Remove the tomatoes from the oven and let cool. Then serve the stuffed tomatoes with quinoa with the basil mayonnaise.