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

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.

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.

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.

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.

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.