Hello dear fruits and veggies friends, today I have delicious filled Tomatoes with quinoa and leek-cream-sauce for you 🍅
Sun-ripened tomatoes rich in vitamin C, they also contain the vitamins B1, B2, B6 and pantothenic acid and niacin. Vitamin C concentration in the shell is three times as high as in the pulp.
In addition, high amounts of potassium are found in the fruits. Among other things, potassium plays an important role in the body in the production of proteins and in the utilization of carbohydrates. The element also controls nerve conduction and muscle contraction.
In addition to potassium, tomatoes contain sodium, magnesium, calcium, iron and phosphorus.
High protein quinoa, red lentils rich in protein, high levels of B vitamins and a high fiber content are the main features of my food today.
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Ingredients
4 - 6 larger tomatoes
quinoa
- 150 g quinoa, colorful
- 400 ml vegetable broth
- 1 tsp salt
- Pinch of nutmeg
- 1 tbsp argan oil
Argan oil is one of the most precious oils in the world because of its special properties and the combination of its ingredients. The country of origin of exclusive argan oil is Morocco. It is obtained from the seeds of argan fruit, which bears the argan tree. However, it thrives worldwide only in a limited region in south-western Morocco.
Having pure argan oil in the home has many advantages. Its fields of application are versatile. Its healing and nourishing effect on skin and hair is proven, as well as its effectiveness in internal use against various ailments. The locals of southwestern Morocco have known this since ancient times. They use the oil as naturally as elsewhere, olive or black cumin oil are used.
There are no limits to its creative use: salad dressings, couscous, baked goods, smoothies, risotto, pesto, casseroles - the series can be continued endlessly.
The subtle, but nutty, almond-like taste of argan oil gives everything a special, exotic touch.
Preparation Quinoa
Put the quinoa, salt, nutmeg, argan oil and vegetable stock in a saucepan and let it cook for 30 minutes.
Ingredients filling
- 75 g red lentils
- 2 carrots
- 1 big onion
- 1 red pointed pepper
- salt
- pepper
- 2 tbsp Argan oil
- 1 tablespoon of chopped parsley
Preparation filling
Wash red lentils in a colander under running cold water and then cook in water for 20-25 minutes until soft. Drain the lentils in a sieve after cooking.
Cut the carrots, onion and pepper into small cubes and fry in Argan oil for 2 minutes.
Now add the lentils, the tomato seeds and the parsley and fry the filling for another minute.
Preparation of tomatoes
Wash tomatoes, cut off about 1 centimeter from the stem; Carefully remove the seeds with a spoon, cut into small pieces and set aside (use the tomato kernels later for the filling). Layer the tomatoes in a baking dish.
Fill the prepared tomatoes with the vegetable mixture, distribute the rest of the filling between the tomatoes and place in the oven at 180 ° C bake for 10-12 minutes.
Ingredients leek cream sauce
- 1 stick of leek
- 200 ml cream, vegan
- salt
- pepper
- 1 tbsp Argan oil
Preparing leek cream sauce
Wash the leek, halve lengthwise and cut into thin slices. Fry the leek in argan oil for 2 minutes. Add the cream, season with salt and pepper and cook for another minute.
Enjoy your meal!
Have a good time and continue to enjoy the summer and its irresistible fruits🤗
Many thanks to @lenasveganliving for this event!
