Tomatoes stuffed with chicken and quinoa

First, prepare the individual ingredients: Peel and finely chop the onion, peel and press the garlic, finely chop the parsley, finely grate the Parmesan, and cut off the tops of the tomatoes (approx. 1 cm) and scoop out the insides.

Now take a medium-sized pot and heat rapeseed oil in it over medium heat. Once the oil is hot, add the chopped onion to the pot and sauté for 2–3 minutes. Then add the pressed garlic, tomato paste, and ground chicken, season with salt and pepper, and sauté for 5–7 minutes over medium heat, stirring occasionally.

Next, add the quinoa and the tomato insides to the pot, pour in the chicken broth, and bring everything to a boil over high heat. Once the mixture starts to boil, reduce the heat to low to medium and cook uncovered for 15–20 minutes, until all the liquid is absorbed.