Herbed Quinoa & Chickpea Stuffed Tomatoes with Romesco
Author: 
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!
Ingredients
Stuffed Tomatoes
  • 1 TBS avocado oil
  • 2 shallots, thinly sliced
  • 2 cloves fresh garlic, minced
  • 1 cup uncooked quinoa, rinced thoroughly
  • 1¾ low sodium vegetable broth - preferably organic
  • ¼ cup fresh lemon juice
  • ½ tsp fresh cracked pepper
  • 2 TBS fresh italian parsley, chopped
  • 2 TBS fresh dill, chopped
  • 2 TBS fresh chives, chopped
  • 2 TBS fresh basil, chopped
  • 1 TBS fresh thyme, chopped
  • 2 tsp lemon zest
  • 1 - 15 oz can chickpeas, drained & rinsed
  • 8 large tomatoes
  • Sea Salt to taste
  • Vegan Feta Cheese for garnish, optional
Romesco
  • 1 cup bottled roasted red bell peppers
  • 2 TBS unsalted almonds
  • 2 TBS pine nuts
  • 1 TBS avocado oil
  • 3 cloves fresh garlic
  • 1 TBS tomato paste
  • 2 tsp sherry vinegar
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper, optional
  • ¼ tsp sea salt
  • ¼ tsp fresh ground black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the quinoa mixture evenly among the tomatoes and top with about 2-3 tablespoons of Romesco.
  6. Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/herbed-quinoa-chickpea-stuffed-tomatoes-with-romesco/