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 finely grate the Parmesan. Cut off the tops of the tomatoes (about 1 cm from the top) and scoop out their insides with a spoon, reserving the pulp.

In a medium-sized pot, heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 2-3 minutes. Add the crushed garlic, tomato paste, and minced chicken. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.

Add the quinoa and the scooped-out tomato pulp to the pot. Pour in the chicken broth and bring to a boil over high heat. Once the mixture starts to boil, reduce the heat to low-medium and cook uncovered for 15-20 minutes, until all the liquid is absorbed.