Toma’Lungo filled with quinoa salad

Toma’Lungo filled with quinoa salad


  • 2 Toma’Lungo (oblong tomato)
  • 4 dl of vegetable stock
  • 100g Greek feta
  • 150g quinoa
  • 1 yellow bell pepper
  • 1 clove of garlic
  • 4 tbsp olive oil
  • Salt and pepper

Type of dish

Hot dish


  • Put the quinoa in a jar and add double the amount of vegetable stock. Bring the quinoa to boil over medium heat and let them absorb the stock.
  • Cut the Toma’Lungo in half lengthwise. Keep it decorative and leave the green stem attached.
  • Preheat the oven to 200 °C.
  • Cut the yellow bell pepper into small cubes and fry briefly in a pan together with the crushed clove of garlic.
  • Mix the bell pepper, quinoa and feta.
  • Fill the Toma’Lungo tomatoes with the mixture and place them in the oven for 10 minutes.