One of the most typical Greek summer foods is ‘gemista’ - translating to stuffed. We stuff everything, primarily beef tomatoes, peppers, aubergines with mince and rice. I fancied doing mine with quinoa and fava beans. They are truly scrumptious. RECIPE BELOW AND IN MY BLOG #tomatoes #love #foodie #cheflife #dinner #dinnerisserved #dinnerideas #followme #likeforlike #influencer #greekdinner #foodoftheday #foodism #foodpics #stuffed #quinoa #split #lentils #wednesday #chef #realfood #yes #masterchef #instafood #instagood #foodstagram #foodphotography #foodblogger #foodporn #bhfyp
WHAT? 2 beef tomatoes
150g. Quinoa and yellow split peas
1 onion roughly chopped, 3-4 cloves of garlic chopped
1 grated carrot
2 bay leaves
Little chilli
Chopped fennel and mint (bunch)
3 spring onions 2 chopped potatoes
Oregano, pepper, salt
1-2 tablespoons Greek olive oil
1-2 tablespoons red wine vinegar
Grated cheese
3 potatoes
2 lemons
HOW TO?
1️⃣Open a little top to the tomatoes and scrape the inside. Add to a bowl. 2️⃣In a frying plan, sauté chopped onion, garlic and chilli in olive oil. Add the vinegar and let it steam away.
3️⃣In the same pan, add the fava beans and quinoa. Sauté for one minute. Add 100ml. Stock, the bay, the carrot and cook for the food, so it stays without water.
4️⃣Let it cool. In the bowl add chopped spring onions, fennel and mix in the quinoa. Add a pinch of salt in the tomatoes and start stuffing them.
5️⃣Place them in a greased tray and chop potatoes. Pour lemon and pepper. Cook at 180 degrees for 40 minutes covered in foil. Then open the oven, uncover and add grated cheese at top and cook for another ten minutes.
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