Quinoa-Stuffed Heirloom Tomatoes with Romesco

Name: Quinoa-Stuffed Heirloom Tomatoes with Romesco
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
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

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By Lynette !
@breezermom

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

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
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How to Make Quinoa-Stuffed Heirloom Tomatoes with Romesco

Step-by-Step

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.

Printable Recipe Card

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

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