Quinoa-Stuffed Heirloom Tomatoes With Romesco

  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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red bell peppers, almonds, water, olive oil, red wine vinegar, garlic, kosher salt, ground red pepper, freshly ground black pepper, filling, olive oil, onion, garlic, peeled ginger, quinoa, vegetable broth, kosher salt, freshly ground black pepper, italian parsley, dill, unsalted chickpeas, tomatoes

Taken from www.myrecipes.com/recipe/quinoa-heirloom-tomato-romesco (may not work)

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