Tomatoes Stuffed with Chicken and Quinoa

INSTRUCTIONS

• 1
  First, prepare the individual ingredients: Peel and finely chop the onion, peel and crush the garlic, finely chop the parsley, grate the Parmesan finely, and cut off the tops of the tomatoes (about 1 cm) and scoop out the insides.
• 2
  Now take a medium-sized pot and heat the canola oil over medium heat. Once the oil is hot, add the chopped onion to the pot and sauté for 2–3 minutes. Then add the crushed garlic, tomato paste, and ground chicken, season with salt and pepper, and sauté for 5–7 minutes over medium heat, stirring occasionally.
• 3
  Next, add the quinoa and tomato insides to the pot, pour in the chicken broth, and bring to a boil over high heat. Once the mixture starts boiling, reduce the heat to low to medium and cook uncovered for 15–20 minutes until all the liquid is absorbed.
• 4
  Meanwhile, preheat the oven to 200 °C, prepare a baking dish (about 20 cm × 15 cm), and place the hollowed-out tomatoes in it.
• 5
  Once all the liquid in the pot is absorbed, remove the mixture from the heat, stir in the chopped parsley and grated Parmesan, and season with salt and pepper. Fill the hollowed-out tomatoes with the prepared mixture and cover with the cut-off tops. Cover the baking dish with foil or a lid, place in the preheated oven, and bake for 35–40 minutes at 195–200 °C. Then remove the tomatoes from the oven and serve immediately.