Quinoa-Stuffed Heirloom Tomatoes with Romesco

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Quinoa-Stuffed Heirloom Tomatoes with Romesco
Photo: Randy Mayor; Styling: Missy Neville Crawford
Hands-on: 60 min. Total: 1 hr. 30 min.

This quick and easy pepper sauce can be made ahead and refrigerated in an airtight container for up to four days.

Serves 4 (serving size: 2 stuffed tomatoes and about 1/4 cup sauce)

Ingredients

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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

Preparation

Hands-on: 1 Hours
Total: 1 Hour, 30 Minutes

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; sauté 4 minutes or until onion begins to brown. Add 1 teaspoon garlic and ginger; sauté 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.

Created date

June 2014

Nutritional Information

Calories 387
Fat 15.4 g
Satfat 1.7 g
Monofat 8.7 g
Polyfat 3.8 g
Protein 14 g
Carbohydrate 52 g
Fiber 11 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 614 mg
Calcium 102 mg