Quinoa Stuffed Heirloom Tomatoes With Romesco Recipes

QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO

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.

QUINOA STUFFED HEIRLOOM TOMATOES WITH ROMESCO

Steps:

• 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