Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 250 g of green beans
- - 150 g of quinoa
- - 12 tomato coppery
- - ½ teaspoon oregano
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Trim the green beans and boil them in a little water for 5 minutes, remove them with a slotted spoon (keep the cooking water warm) and let cool.
- Rinse the quinoa, then cover it in a pot with about 350 ml of the green beans water and boil for 10 abundant minutes, leaving absorb the bottom. If you use mixed quinoa, the cooking time is extended by 5-10 minutes
- Cut the cap of the tomatoes and empty them, salt the inside slightly and arrange them upside down on a tray.
- Puree the hollowed pulp of the tomatoes, pass it through a sieve reaping the juice in a bowl and mix it with 1 to 2 tablespoons of olive oil, oregano and salt. Add the juice to the quinoa, continue for a couple of minutes, then remove from the fire and roll it out into a tray to cool.
- Cut the beans into thin slices, mix the quinoa and check for salt. Stuff the tomatoes with the mixture, cover with their caps and serve.
