Quinoa-Stuffed Heirloom Tomatoes With Romesco Recipe

Name: Quinoa-Stuffed Heirloom Tomatoes With Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 minced garlic; 1/8 teaspoon kosher salt; 1/8 teaspoon ground red pepper; 1/8 teaspoon freshly ground black pepper; Filling:; 1 tablespoon olive oil; 1/4 cup thinly sliced onion; 1 teaspoon minced garlic; 1 teaspoon minced peeled ginger; 3/4 cup uncooked quinoa; 1 3/4 cups organic vegetable broth; 3/8 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons chopped Italian parsley; 2 tablespoons chopped fresh dill; 1 (15-ounce) can unsalted chickpeas (garbanzo beans), drained and coarsely chopped; 8 medium heirloom tomatoes

Servings: persons

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 minced garlic
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
Filling:
1 tablespoon olive oil
1/4 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon minced peeled ginger
3/4 cup uncooked quinoa
1 3/4 cups organic vegetable broth
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh dill
1 (15-ounce) can unsalted chickpeas (garbanzo beans), drained and coarsely chopped
8 medium heirloom tomatoes

1
To prepare romesco sauce, place first 9 ingredients in a blender or food processor; process until smooth.
2
To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; saute 4 minutes or until 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 liquid is absorbed.
3
Combine quinoa mixture, parsley, dill, and chickpeas in a bowl. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact; discard pulp. Divide quinoa mixture evenly among tomato shells; replace tomato tops. Spoon romesco sauce around stuffed tomatoes.
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228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Romesco:, 1 cup bottled roasted red bell peppers, rinsed and drained (about 5 ounces), 1/4 cup unsalted dry-roasted almonds, 2 tablespoons water, and more.

Yes, Quinoa-Stuffed Heirloom Tomatoes With Romesco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa-Stuffed Heirloom Tomatoes With Romesco

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