4 beef tomatoes
1 tbsp garlic infused oil
1 tsp smoked paprika
4 spring onions, roughly sliced green ends only
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
1 lemon, juice only
50g toasted pine nuts
1 tbsp olive oil
Preheat oven to 200C/fan 180C/gas 6. Put quinoa in a heatproof bowl, then pour over 175ml/6fl oz boiling water.
Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact.
Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic oil, paprika and quinoa to the bowl of tomato bits. Leave for 1 min then mix with a fork.
Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the quinoa and stir until combined.
Using a spoon, fill the tomato cases with the quinoa mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft..
Recipe from Good Food magazine