INGREDIENTS
- – Tomates 5 unid.
- – Cooked quinoa 300 g.
- – Mango 1 computer.
- – Mustard 1 tbsp.
- – Oil.
- – Salt and pepper.
- – Aceto a need.
- – Sugar 1 tbsp.
- – Small purple onion 1 unit.
- – Chopped parsley 1 tbsp.
- – Rustic chopped mint to style.
- – Sugar for the tomato.
- – Romero.
- – Fetaed pancetta 100 g.
STUFFED TOMATOES this recipe that by no means fails! With quinoa, bacon, mango and greens to be happier
PROCEDURE:
1. Peel and lower the mango. Combine.
2. Combine the boiled quinoa, combine with the processed mango, add the mustard, oil, sugar, pepper and vinegar.
3. Add 1 diced tomato, parsley, pink onion, and barely chopped mint. Mingle
4. Lower the tomato in half, reserve the underside half and place the opposite half on a plate and prepare dinner in a sizzling oven with salt, pepper, rosemary, sugar, about 5 minutes.
5. Stuff the tomatoes and canopy with the roasted tomato lid.
6. For the bacon, prepare dinner bacon feta in a pan forwards and backwards on the grill.
7. Serve the tomatoes with a base of inexperienced leaves and tomatoes.
