Recipes > Appetizer

Tomatoes stuffed with Quinua Real and vegetables

Soups & creams


  1. Wash the Quinoa Real, drain and place in a saucepan with 2 cups of water. Cover and bring to a boil, reduce the heat to the lowest setting and leave to cook for 15 minutes.
  2. In a large saucepan over low heat, stir-fry the zucchini, eggplant and onion with olive oil and a pinch of sea salt.
  3. Add the Quinua Real and tomato pulp to the pan with the vegetables to combine the flavours.
  4. Stuff the tomatoes and garnish with a coriander leaf.


  • 1 cup Quinua Real white grain
  • 2 zucchinis cut into cubes
  • 2 eggplants cut into cubes
  • 1 onion sliced into thin strips
  • 5 medium tomatoes cut in half with the middle scooped out
  • Extra virgin cold pressed olive oil
  • Sea salt
  • Coriander to garnish

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