Herbed Quinoa & Chickpea Stuffed Tomatoes with Romesco
Author: Ashley
Recipe type: Vegan
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 stuffed tomatoes
Easy & Fresh Herbed Quinoa Stuffed Tomatoes are the perfect dish for Spring and Summer! Ready in about 30 minutes, and packed with tons of flavor, this is definitely a go-to recipe during the warmer months!
In a medium saucepan on medium high heat, add avocado oil and swirl to coat the pan. Add shallots and saute until they begin to slightly brown, about 4-5 minutes. Add garlic and saute until fragrant, about 30 seconds to 1 minute, stirring constantly. Stir in the quinoa; cook 1 minute, stirring constantly. Add the broth, fresh lemon juice, and cracked black pepper; bring to a boil. Cover and simmer until the quinoa is tender and the liquid is absorbed, abour 20 minutes.
While the quinoa is cooking, make the romesco. Place all the romesco ingredients in a blender or food processor; process until smooth and set aside.
Cut off the tops of the tomatoes and carefully scoop out the tomato pulp, leaving the outside shells of the tomatoes intact; discard the pulp.
In a large bowl, combine the cooked quinoa with parsely, dill, chives, basil, thyme, lemon zest, and chickpeas; stirring to combine all the ingredients. Tasre and adjust seasonings.
Divide the quinoa mixture evenly among the tomatoes and top with about 2-3 tablespoons of Romesco.
Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/herbed-quinoa-chickpea-stuffed-tomatoes-with-romesco/