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.


  • 1 cup roasted red bell peppers
  • 1/4 cup unsalted dry-roasted almonds
  • 2 tbsp water
  • 1 tbsp olive oil
  • 1 1/2 tsp red wine vinegar
  • 1 tsp minced garlic
  • 1/8 kosher sea salt
  • 1/8 tsp ground red pepper
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp minced peeled ginger
  • 1/4 cup thinly sliced onion
  • 3/4 cup uncooked quinoa
  • 1 3/4 cups organic vegetable broth
  • 3/8 tsp kosher sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp chopped Italian parsley
  • 2 tbsp chopped fresh dill
  • 1 15oz can, drained and coarsley chopped unsalted chiekpeas
  • 8 medium heirloom tomatoes