Ingredients
Scale
- ½ cup vegetable stock
- ¼ cup dry quinoa
- 4 large heirloom tomatoes
- ¼ cup diced feta
- ¼ cup diced bell pepper
- ¼ cup chopped Kalamata olives
- 1 clove garlic, minced
- Handful fresh mint, chopped (reserve 4 small sprigs for garnish)
- Juice of ½ lemon
- Drizzle of good olive oil
- Salt to taste
Instructions
- In a saucepan, heat stock to boiling and add quinoa. Reduce heat to low and cover, simmering until all liquid is absorbed (about 20 minutes). Set aside and let cool.
- Cut the tops off the tomatoes and gently hollow them out, making sure not to break the skins.
- When the quinoa has cooled, fluff it lightly with a fork, then mix in the other ingredients and season to taste.
- Gently stuff the salad into the tomatoes and garnish with fresh mint.
Notes
1. Measurements are in cups because there’s no real need for precision here. Use a teacup or coffee mug and adjust to taste.
2. You can use bulgar, couscous or rice instead of quinoa – simply cook according to the instructions on the packet.
3. Choose any large, fragrant tomatoes and don’t store them in the fridge or they’ll lose their flavour.