Ingredients
- 300 g quinoa
- 1 clove of peeled garlic
- 200 g feta
- 40 g goji berries
- 2 peeled onions
- 40 g crushed almonds
- 100 g tomato juice
- 6 large round tomatoes
- 100 g basil
- 100 g of rocket
-
olive oil
Preparation
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The day before, in a small bowl, mix the raw quinoa with the chopped garlic, crumbled feta, goji berries, chopped onions, almonds, tomato juice and the inside of the tomatoes. Set aside.
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The same day, add the chopped herbs to the mixture. Salt and pepper. Stuff the tomatoes, taking care to put their tops back on. Preheat the oven to 120°C (gas mark 4).
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Place the tomatoes in a casserole dish with a glass of water and a dash of olive oil. Close the lid and bake for 1 hour 30 minutes, then continue cooking for 30 minutes without the lid. Serve very hot.
