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.
To prepare romesco sauce, place first 9 ingredients in a blender or food processor; process until smooth
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.
ɬaks k’ul’əm i filling, kcqaysxənt i medium saucepan put-ks‿cix̌cəx̌ts. ktxʷant tə naqs ɬum̓ən i pan; nwawil̕əmstxʷ. nutant i shʕayk̕ʷ; sauté 4 minutes km̓ put i ks cix̌əx̌s. tə naqs ɬum̓ən ktxʷant tə garlic naʔɬ ginger; sauté 30 seconds, cn aʔx̌likstmstxʷ. ml nax̌likstmnt i quinoa; p̓i’ʔqant naqs minute, cn aʔx̌likstmstxʷ. Add broth, 3/8 ɬum’ən tə c̕ar̓t, naʔɬ sk̕ʷut ɬum̓ən q̓ʷay pepper; pust. ul’qaynt mɬ c’ix̌əx̌ il 20 minutes km̓ put i quinoa ɬəʔats mɬ c̕əsap is ɬʕat̕s.
ɬaks k̕ul̕m̓’ i romesco sauce, place acxəʔit 9 ingredients il blender km̓ il food processor; xəlkant mɬ put tali p’acmiʔst.
mar̓wiənt i quinoa mixture, parsley, dill, uɬ chickpeas il lapual. k̕ɬ nik̕ənt i tqiltks i tomatoes; k̕aɬaʔ cqant. k̕ɬmulənt snixʷtiɬc̕aʔs i tomato, lut ks‿c’pax̌ʷs i tk̕mic̕aʔs; snixʷtiɬc̕aʔs x̌ʷilskʷ. nkəɬ kaɬiw’snt quinoa ks‿xəƛ̕pnuiʔs yʕat i tomato shells; əɬxən̓qaynt ita tomato tops. ita ɬum̓ən i romesco sauce kutninaʔənt ya yʕat i stuffed tomatoes.