Roasted Stuffed Tomatoes

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The most commonly mentioned tomato ingredient is lycopene, the herbaceous pigment that gives a red color to the tomatoes. Lycopene is the strongest antioxidant in the carotenoid group and is very effective in fighting free radicals that daily threaten our body.
Quinoa is a seed called pseudo-cereal, a little known and represented in our diet. Rich in proteins (it serves as a part of meat substitutes for vegetarians) and in fiber, it increases and maintains a sense of satiety for a long time. The quinoa is gluten-free and can also be consumed by people suffering from celiac disease.



6 medium hard tomatoes
½ cup Quinoa
2 hands of fresh spinach
1 smaller onion
2 cloves of garlic
4 tablespoons of virgin olive oil
1 teaspoon of spicy herbal salt
½ teaspoons of red ground pepper
pinch of curry masala
Himalayan salt, black ground pepper – as desired
* Cup = 2.5 dl


Boil the Quinoa and drain excess water. Let it cool down.
Turn on the oven at 220 º C.
Clean, wash and soak fresh spinach. Cut it into pieces.
Wash and soak the tomatoes and cut off the upper part. Scoop out the heart of tomatoes (I did it with a spoon for the ice cream, if you do not have such a spoon, use a sharp knife and a regular spoon). Cut the trimmed tomatoes into smaller pieces.
Grated onion and garlic cook lightly in 2 tablespoons of olive oil, add the roasted spinach and the rest of the hollow tomatoes. Cook on the light heat until the spinach is soft (about 5 minutes).
Mix in this mixture boiled Quinoa and add spices; Spicy herb salt, red ground pepper, Himalayan salt, curry, pepper. Mix well.
Fill the tomatoes with the prepared mixture. Put the stuffed tomatoes in a nailed mold. Cover with the tops of cut tomatoes.
Place in a heated oven at 220 º C for about 30 minutes.
Take it out of the oven and let it cool slightly.
Serve with a seasonal salad! My suggestion is a salad of cucumber, garlic, and Greek yogurt.


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