Quinoa-Stuffed Heirloom Tomatoes with Romesco

Romesco sauce originated in the Catalonia region of Spain and is traditionally made with roasted red peppers, almonds, and garlic.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Quinoa-Stuffed Heirloom Tomatoes with Romesco

Cooking Method: Baking, Boiling Cuisine: Mediterranean, Spanish Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Summer

Ingredients

Servings

• 1 cup Quinoa
• 4 piece Heirloom tomatoes
• 1 piece Red bell pepper
• 2 ounce Almonds
• 2 piece Garlic cloves
• 2 tablespoon Olive oil
• 1 tablespoon Red wine vinegar
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. Cut off the tops of the heirloom tomatoes and scoop out the seeds and pulp.
4. In a bowl, mix cooked quinoa, almonds, garlic, olive oil, red wine vinegar, smoked paprika, salt, black pepper, and fresh parsley.
5. Stuff the quinoa mixture into the hollowed-out tomatoes.
6. Place the stuffed tomatoes on a baking sheet and bake for 20-25 minutes.
7. While the tomatoes are baking, prepare the romesco sauce by blending roasted red bell pepper, almonds, garlic, olive oil, red wine vinegar, salt, and black pepper until smooth.
8. Serve the quinoa-stuffed tomatoes with romesco sauce on top.
9. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 38g13%

Sugars 8g

Protein 9g18%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.