quinoa-stuffed heirloom tomatoes with romesco

Ingredients For quinoa-stuffed heirloom tomatoes with romesco

• 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 md

  heirloom tomatoes