Quinoa-Stuffed Heirloom Tomatoes with Romesco | Just A Pinch Recipes

Ingredients

• 1 cup(s) bottled roasted red bell peppers, rinsed and drained (about 5 ounces)
• 1/4 cup(s) unsalted dry-roasted almonds
• 2 tablespoon(s) water
• 1 tablespoon(s) olive oil
• 1 1/2 teaspoon(s) red wine vinegar
• 1 teaspoon(s) garlic, minced
• 1/8 teaspoon(s) Kosher salt
• 1/8 teaspoon(s) ground red pepper
• 1/8 teaspoon(s) black pepper
• 1/4 cup(s) onion, thinly sliced
• 1 teaspoon(s) fresh ginger, peeled and minced
• 3/4 cup(s) uncooked quinoa
• 1 3/4 cup(s) vegetable broth
• 3/8 teaspoon(s) Kosher salt
• 1/4 teaspoon(s) black pepper, freshly ground
• 3 tablespoon(s) italian parsley, chopped (fresh)
• 2 tablespoon(s) fresh dill, chopped
• 15 ounce(s) canned, unsalted chickpeas, drained and coarsely chopped
• 8 medium heirloom tomatoes