quinoa-stuffed heirloom tomatoes with romesco

Ingredients

• ROMESCO:
• 1 cup bottled roasted red bell peppers, rinsed and drained (about 5 ounces)
• 1/4 cup unsalted dry-roasted almonds
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon garlic, minced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• FILLING:
• 1 tablespoon olive oil
• 1/4 cup onion, thinly sliced
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, peeled and minced
• 3/4 cup uncooked quinoa
• 1 3/4 cups vegetable broth
• 3/8 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 3 tablespoons italian parsley, chopped (fresh)
• 2 tablespoons fresh dill, chopped
• 15 ounces canned, unsalted chickpeas, drained and coarsely chopped
• 8 medium heirloom tomatoes