Quinoa-stuffed Heirloom Tomatoes With Romesco Recipe

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Quinoa-Stuffed Heirloom Tomatoes with Romesco

Lynette !

By
@breezermom

Vegetarian option! And a great use of delicious heirloom tomatoes when in season!


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Rating:

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Serves:

4 cups

Prep:

1 Hr

Cook:

35 Min

Method:

Stove Top

Ingredients

ROMESCO:

1 c
bottled roasted red bell peppers, rinsed and drained (about 5 ounces)
1/4 c
unsalted dry-roasted almonds
2 Tbsp
water
1 Tbsp
olive oil
1 1/2 tsp
red wine vinegar
1 tsp
garlic, minced
1/8 tsp
kosher salt
1/8 tsp
ground red pepper
1/8 tsp
black pepper

FILLING:

1 Tbsp
olive oil
1/4 c
onion, thinly sliced
1 tsp
garlic, minced
1 tsp
fresh ginger, peeled and minced
3/4 c
uncooked quinoa
1 3/4 c
vegetable broth
3/8 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
3 Tbsp
italian parsley, chopped (fresh)
2 Tbsp
fresh dill, chopped
15 oz
canned, unsalted chickpeas, drained and coarsely chopped
8 medium
heirloom tomatoes

Directions Step-By-Step

1
For Romesco sauce, place the first 9 ingredients in a blender and process until smooth.
2
To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add onion, saute 4 minutes or until the onion begins to brown. Add 1 teaspoon garlic and ginger; saute 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 3/8 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and the liquid is absorbed.
3
Combine quinoa mixture, parsley, dill, and chickpeas in a bowl.
4
Cut the tops off the tomatoes; set aside. Carefully scoop out the tomato pulp, leaving the shells intact. Discard the pulp. Divide quinoa mixture evenly among the tomato shells; replace the tomato tops. Spoon romesco sauce around the stuffed tomatoes.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom