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Juicy Stuffed Tomatoes with Quinoa and Chickpeas Vegan

Juicy Stuffed Tomatoes with Quinoa and Chickpeas Vegan

Juicy Stuffed Tomatoes with Quinoa and Chickpeas Vegan

Juicy Stuffed Tomatoes with Quinoa and Chickpeas Vegan. Stuffed tomatoes! Do I really need to say anymore? They are so delicious and so succulent, the explosion of juices, simply melting in your mouth.

Tomatoes are great to eat raw as well as cooked. They are a treasure trove of vital potassium able to lower your blood pressure and positively influence your heart. They are also rich in vitamin C, so here you have the ultimate nature’s very own immune system booster! Remember remember remember do not combine tomatoes with cucumber in your salads as cucumber contain an enzyme that kills the goodness of a tomato. Today, I would like to share with you this delicious recipe for stuffed tomatoes which I made only a few days ago. I used quinoa and hummus inside these amazing veggies to top up their goodness with their plant-based healthy protein, for your firm and sexy bum! Ready? Juicy Stuffed Tomatoes with Quinoa and Chickpeas Vegan

 

RECIPE

  • time 45 minutes
  • difficulty easy
  • diet no dairy, no wheat, no gluten, plant-based; vegan

WHAT YOU NEED

  • few nice and big tomatoes
  • 1 cup of boiled quinoa
  • 1 mug of boiled chickpeas
  • 4 cloves of garlic
  • 1 lemon
  • 1 spoon of tahini (sesame paste)
  • sea salt or pink salt
  • black pepper
  • olive oil
  • fresh parsley

 

METHOD

  1. First I boil quinoa according to the instructions on the pack
  2. Then I start with washing the tomatoes thoroughly. Next I chop off the tops and take out the inside of the tomatoes
  3. At this point I put on the oven 200°C and prepare the baking tray on which I put baking paper. The prepared tomatoes I put in the prepared tray
  4. Next I peel the garlic and grate it on a little grater
  5. In a bowl I prepare the mixture to stuff the tomatoes with. I put boiled quinoa, 1/3 cup of chickpeas, grated garlic and chopped parsley. All the ingredients I thoroughly mix and start stuffing the prepared tomatoes with it
  6. When all the tomatoes are stuffed I cover them with the tops which I initially removed to take the inside out and put the tray into the oven. I bake it for 30 minutes
  7. When the tomatoes are getting ready I start making the hummus. For the hummus I use a blender into which I put the remaining chickpeas, 1 clove of garlic, 1 teaspoon of tahini, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, salt and black pepper. I blend it for 2 minutes but you may need to adjust this depending on the blender you have
  8. When tomatoes are ready I top each one with hummus and then dive into them as soon as I can!

Bon appetite!

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