Tomatoes stuffed with cod and quinoa
Cooking time:
1 hour
Active time:
15 minutes
Complexity:
Easy
Need to defrost
A delicious and non-banal dish for those who want to feed their family healthy food .
See all recipes category Tomatoes 
5
Recipe "Tomatoes stuffed with cod and quinoa"
Ingredients for 4-5 servings
minced fish ice cream (cod fillet)
200 g
strong small tomatoes
4-5 pcs.
quinoa
50 g
garlic
1 clove
parsley
small bundle
olive oil
salt
Step 1/4
Defrost the minced meat in advance. Boil quinoa in salted water until tender (15 minutes).
Step 2/4
In tomatoes, cut off the "caps" and carefully cut out the flesh with a sharp knife, trying not to damage the walls, drizzle with olive oil.
Step 3/4
Finely chop the flesh along with parsley, chop the garlic, mix with quinoa and minced fish, salt and pepper to taste.
Step 4/4
Stuff tomatoes with the resulting mixture, bake in the oven at 180 degrees for about 40 minutes. Bon appetit!
Ingredients for 4-5 servings
minced fish ice cream (cod fillet)
200 g
strong small tomatoes
4-5 pcs.
quinoa
50 g
garlic
1 clove
parsley
small bundle
olive oil
salt
Nutritional value per 100 g
Calories
90 kcal
Proteins
8 g
Fats
2 g
Carbohydrates
10 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
0 g
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