Serves 4

Ingredients:

  • 4 large tomatoes
  • 4 to 6 spring onions, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • 2 tbsp chopped capers
  • 2 tbsp chopped almonds
  • 3 tbsp chopped currants or raisins
  • 2 cups cooked quinoa
  • 2 tbsp grated fresh parmesan

Method:

  1. Preheat oven to gas mark 4/180C/350F
  2. Slice tops off tomatoes. Remove pulp and seeds and discard.
  3. Salt tomatoes lightly if desired and turn upside down to drain. Set aside.
  4. Sauté spring onions and garlic in olive oil, then stir in parsley, capers, almonds and currants or raisins.
  5. Add quinoa and combine thoroughly. Stuff mixture into tomato shells and sprinkle with parmesan.
  6. Bake for 15 minutes.