Low-GL Lunch: Tomatoes stuffed with quinoa

serves 2

250ml vegetable stock
100g quinoa
2 beefsteak or other large tomatoes
freshly ground black pepper
2 tablespoons olive oil
1 onion chopped
1 garlic clove, chopped
1 tablespoon lemon juice
grated zest of 1/2 lemon
2 tablespoons pine nuts
1 tablespoon shopped fresh coriander
2 tablespoons chopped fresh parsley

Heat the stock in a heavy-based saucepan, add the quinoa, stir and simmer for 15 minutes, or until the quinoa is tender. If the stock has not been absorbed, drain the quinoa through a sieve.

While the quinoa is cooking, slice the tops off the tomatoes and scoop out and discard the seeds, taking care not to break through the pith and skin. Grind some black pepper into the tomatoes. Preheat the oven to 180C/gas mark 4.

Heat the oil in a heavy-based saucepan, add the onion and garlic and cook until golden. Add the quinoa, lemon juice and zest, pine nuts and chopped herbs and mix well. Spoon the mixture into the tomatoes and top with the 'lids'.Put the tomatoes in an oven-proof dish, cover and cook in the oven for 15 minutes, or until the tomatoes are soft.

Serve with a small baked potato and a green salad.