Quinoa-Stuffed Heirloom Tomatoes with Romesco
By
Lynette !
@breezermom
6
Vegetarian option! And a great use of delicious heirloom tomatoes when in season!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4 cups
Prep:
1 Hr
Cook:
35 Min
Method:
Stove Top
Ingredients
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ROMESCO:
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1 cbottled roasted red bell peppers, rinsed and drained (about 5 ounces)
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1/4 cunsalted dry-roasted almonds
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2 Tbspwater
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1 Tbspolive oil
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1 1/2 tspred wine vinegar
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1 tspgarlic, minced
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1/8 tspkosher salt
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1/8 tspground red pepper
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1/8 tspblack pepper
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FILLING:
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1 Tbspolive oil
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1/4 conion, thinly sliced
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1 tspgarlic, minced
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1 tspfresh ginger, peeled and minced
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3/4 cuncooked quinoa
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1 3/4 cvegetable broth
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3/8 tspkosher salt
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1/4 tspblack pepper, freshly ground
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3 Tbspitalian parsley, chopped (fresh)
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2 Tbspfresh dill, chopped
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15 ozcanned, unsalted chickpeas, drained and coarsely chopped
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8 mediumheirloom tomatoes
How to Make Quinoa-Stuffed Heirloom Tomatoes with Romesco
- For Romesco sauce, place the first 9 ingredients in a blender and process until smooth.
- 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.
- Combine quinoa mixture, parsley, dill, and chickpeas in a bowl.
- 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 Quinoa-Stuffed Heirloom Tomatoes with Romesco
Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Heirloom
Hashtags: #quinoa #Heirloom Tomatoes
