Quinoa stuffed tomatoes

Ingredients (serves 4)
8 medium sized tomatoes
100g white quinoa cooked and cooled
100g red quinoa cooked and cooled
1 carrot grated
1 courgette grated
6 cloves of garlic grated
bunch of coriander chopped finely
1 pack of feta cheese crumbled
salt and pepper
Zest and juice of 1 lemon

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With a very sharp knife, carefully slice the top off each tomato and then carefully scoop out the flesh and the central core of the tomato, making sure not to make a hole at the bottom.
Then in a bowl mix all the remaining ingredients together until they are thoroughly combined and the mixture kind of clumps together. check for seasoning.
With a spoon pack the mixture into each tomato, once filled put the top of the tomato back on. If you have any of the mixture left over you could always just make them into patties and fry them to make veggy burgers.
Place the tomatoes on a baking tray and place in the oven at around 170 degrees Celsius for 15 to 20 minutes until the tomato is nice and tender.
Serve hot with a crisp green salad and some French dressing.