Stuffed tomatoes with chicken and quinoa

Start by preparing the ingredients: peel and finely chop the onion, peel and crush the garlic, finely chop the parsley, and grate the Parmesan. Cut off the top of the tomatoes (about 1 cm) and scoop out the inside with a spoon, reserving the pulp.

In a medium pot, heat the rapeseed oil over medium heat. Sauté the onion for 2-3 minutes, then add the garlic, tomato paste, and minced meat. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.

Add the quinoa and scooped-out tomato pulp to the pot, pour in the chicken broth, and bring to a boil over high heat. Reduce the heat and simmer uncovered for 15-20 minutes, until all the liquid is absorbed.