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Quinoa-Stuffed Heirloom Tomatoes with Romesco

Photo: Randy Mayor; Styling: Missy Neville Crawford
Hands-on time 1 hr
Total time 1 hr, 30 mins
Yield Serves 4 (serving size: 2 stuffed tomatoes and about 1/4 cup sauce)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Copyright 2009 by Ivy Manning. All rights reserved. Adapted from The Adaptable Feast by permission of Sasquatch Books.