3 servings

prep time 30 min


  • 6 tomatoes
  • 175 g of Pulled Oats® Natural
  • 250 g boiled quinoa
  • 60 g feta cheese
  • 40 g cashew nuts
  • 1 bunch of basil
  • 1 bunch of leaf parsley
  • 2 garlic cloves
  • ½ lemon
  • pinch of salt
  • pinch of black pepper


  1. Preheat oven to 225°C.
  2. Start with the filling. Sauté the chopped garlic and cook the quinoa according to the instructions on the packet. Chop the nuts and mince the herbs finely. Combine with the crumbled feta and chopped Pulled Oats®. Season with salt, pepper and lemon juice.
  3. Halve the tomatoes and scoop out the insides. Spoon in the filling and put the tops back on. Bake the tomatoes for 15 minutes.

Try the filling with other oven-cooked vegetables