English
Stuffed tomatoes with quinoa and pickles
served with a creamy chickpea tahini dressing
The perfect recipe for summer days and family or friends get-togethers! Super fresh flavours and no cooking required!
-
Nice and quick!
-
Vegan
-
Gluten-free
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
tree nut, sesame
Utensils:
(Hand) blender
Ingredients
Tomato
Sweet and sour pickles
Quinoa
Cooked chickpeas
Arugula
Fresh parsley
Tahini
Roasted hazelnuts
Lemon
Chives
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2506
599
23
3
84
15
17
21
0
667
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Make a circular cut around the end of the tomato with a sharp and pointed knife. Be careful not to break the structure! Remove the entire inside of the tomato with a teaspoon. Keep the seeds for the filling.
2.
Wash the quinoa in a bowl with plenty of water and rub it between your hands. Repeat this process while renewing the water twice. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let is simmer for 10 minutes. Drain the water and let it cool down.
3.
Drain and wash 3/4 of the jar of the chickpeas. Place 1 tablespoon of olive oil, the chickpeas, the tahini, the juice of half a lemon and the tomato seeds in a deep bowl or mixing jar. Blend everything to a smooth cream. Season to taste.
4.
Cut the pickles, the parsley and 3/4 of the hazelnuts into small pieces. Add them to the chickpea cream and stir it well. Add the quinoa bit by bit, so it mixes nicely with the cream.
5.
Place the arugula on a plate. Fill the tomatoes with the cream, using a small spoon. Any leftover filling can be placed on arugula to give the tomatoes a base and some stability on the plate.
6.