QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO

Quinoa-Stuffed Heirloom Tomatoes with Romesco image

Provided by Lynette ! @breezermom

Number Of Ingredients 23

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

Steps:

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.