Tomatoes stuffed with quinoa pesto parmesan
Ingredients
Instructions
- 1 sachet Quinoa Perfectly cooked TIPIAK
- 250 g Cherry tomatoes
- 200 g Feta
- 190 g Pesto sauce
- 5 large tomatoes
- the juice of a lemon
- 1 pinch Salt
- 1 pinch Pepper
- 1 handful grated Parmesan
- 1 Bunch of basil
- Cook the TIPIAK Perfect Cook Quinoa: bring 1 ½ L of salted water to the boil in a large saucepan then immerse the cooking bag.
- Cover and cook for 15 minutes at a constant boil. Take the bag out with a fork and let drain for 30 seconds.
- Open the bag by pulling on the pre-cut part. For the quinoa into a bowl and let cool.
- Cut the cherry tomatoes in 2 and the feta into small cubes. Add the pesto sauce to the cold Quinoa.
- Mix the cherry tomatoes and feta into the Quinoa pesto mixture. Season with lemon juice, salt and pepper.
- Core the large tomatoes and garnish with the mixture.
- Sprinkle with grated parmesan and garnish with a few basil leaves. Serve well chilled.
Tomatoes stuffed with quinoa pesto parmesan
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Tomatoes stuffed with quinoa pesto parmesan Recipe – Tomatoes stuffed with quinoa pesto parmesan Recipes
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