Quinoa-Stuffed Tomatoes with Romesco
Place all romesco sauce ingredients in a blender or food processor; process until smooth.
To prepare filling, heat a medium saucepan over medium-high heat. Add 1 Tbs oil to pan; swirl to coat. Add onion; saute 4 minutes or until onion begins to brown. Add 1 tsp garlic and ginger; saute 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 0.375 tsp salt, and 0.25 tsp black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and liquid is absorbed. Immediately add chickpeas, parsley, and dill to warm them up.
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.