|6||tomatoes — ripe|
|salt and freshly ground black pepper|
|250 ml||quinoa — cooked|
|250 g||cottage cheese — fat-free chunky|
|100 ml||fresh chives — or spring onion, chopped|
|30 ml||tomato sauce|
|15 ml||lemon juice|
|watercress — to serve|
Slice tops off tomatoes, scoop out and discard the pulp. Salt cavities lightly and place on kitchen paper to drain, open side down. Mix together quinoa, cottage cheese, chives, tomato sauce, lemon juice and a little salt and pepper. Fill tomatoes with this mixture, replace the “lids” and chill.
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