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Didsbury - Community Index

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7<br />

Tomatoes stuffed with quinoa<br />

Serves 2<br />

2 beefsteak or other large tomatoes<br />

100g quinoa<br />

250ml vegetable stock<br />

2 tablespoons olive oil<br />

1 onion (approx 100g) chopped<br />

1 garlic clove<br />

1 tablespoon lemon juice<br />

Grated zest of ½ lemon<br />

2 tablespoons pine nuts<br />

1 tablespoon chopped fresh coriander<br />

2 tablespoons chopped fresh parsley<br />

Freshly ground black pepper<br />

1. Heat the stock in a saucepan, add the<br />

quinoa, stir and simmer for 15 minutes or<br />

until the quinoa is tender. If all the stock is<br />

not absorbed, drain the quinoa.<br />

2. While the quinoa is cooking, slice the<br />

top off the tomatoes and<br />

scoop out and eat or compost<br />

the seeds, taking care not to<br />

break through the pith and<br />

skin. Grind some black pepper<br />

into the tomatoes. Preheat the<br />

oven to 180°C/gas mark 4.<br />

3. Heat the oil in a saucepan,<br />

add the onion and garlic and<br />

cook until golden. Add the quinoa, lemon<br />

juice, zest, pine nuts and chopped herbs<br />

and mix well.<br />

4. Spoon the mixture into the tomatoes<br />

and top with the ‘lids’. Put them<br />

in an oven proof dish, cover<br />

and cook for 15 minutes or<br />

until the tomatoes are soft.<br />

Serve with a small<br />

baked potato and a<br />

green salad or extra<br />

quinoa.<br />

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<strong>Didsbury</strong><br />

May 2010<br />

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