Basil quinoa stuffed tomatoes

Ingredients

For 1 serving

• Tomatoes3.5
• Quinoa45 g
• Basil7 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: June – September

Method

1. Bring a small pan of water to the boil. Rinse the quinoa in a fine sieve under running water.
2. Salt the water, add the quinoa and cook for 15 minutes, until tender and showing their little spiral tails; drain and spread on a plate to cool.
3. Meanwhile wash the tomatoes, slice off the tops and hollow them out with a teaspoon; chop the pulp, discarding the wettest seeds, salt the inside of the tomatoes and turn them upside down on a plate to drain.
4. Mix the quinoa with the chopped pulp, torn basil, olive oil and salt.
5. Fill the tomatoes with the quinoa, pressing lightly, and put the tops back on.