Tomatoes stuffed with chicken and quinoa

Prepare the ingredients: peel and finely chop the red onion, crush the garlic. Chop the parsley, grate the Parmesan finely. Cut off the tops of the tomatoes (about 1 cm 'caps'), then carefully scoop out their insides with a spoon. Set aside the scooped-out tomato pulp.

In a medium saucepan, heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 2-3 minutes. Add the crushed garlic, tomato paste, and ground chicken. Season with salt and pepper, then stir occasionally and sauté for 5-7 minutes.

Stir the quinoa and the reserved tomato pulp into the meat mixture. Pour in the chicken broth and bring to a boil. Once it starts boiling, reduce the heat and cook uncovered for 15-20 minutes, until the quinoa is tender and all the liquid has evaporated.