Stuffed Tomatoes with Chicken and Quinoa

First, prepare the ingredients: Peel and finely dice the onion, peel and press the garlic. Finely chop the parsley and finely grate the Parmesan. Cut a lid (approx. 1 cm) off the top of the tomatoes and carefully scoop out the inside with a spoon. Set aside the pulp for later.

Heat the rapeseed oil in a medium-sized pot over medium heat. Once the oil is hot, sauté the diced onion for 2–3 minutes until translucent. Then add the pressed garlic, tomato paste, and ground chicken. Season with salt and pepper and fry for 5–7 minutes, stirring occasionally.

Now add the quinoa and the reserved tomato pulp to the pot. Pour in the chicken broth and bring everything to a boil over high heat. Once the mixture boils, reduce the heat to low to medium and simmer uncovered for 15–20 minutes until all the liquid has been absorbed.