Quinoa & Bean stuffed Vegetables with Romesco Sauce

Ingredients:

• 4 large Portobello mushroom caps, cleaned & grilled or roasted or 4 large heirloom tomatoes, cored and drained
• 1 Tbl olive oil
• ¼ cup thinly sliced onion
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• ¾ cup uncooked quinoa
• 1 ¾ cup low sodium vegetable broth
• ¼ tsp black pepper
• 3 Tbl chopped parsley or basil
• 1 can (15-ounce) No added salt chickpeas, rinsed

Romesco sauce:

• 1 cup roasted red peppers, drained & rinsed
• ¼ cup unsalted dry roasted almonds
• 2 Tbl water
• 1 Tbl olive oil
• 1 ½ tsp red wine vinegar
• 1 tsp minced garlic

Put all sauce ingredients in a food processor and process until smooth. Set aside.

Heat a medium sauce pan over medium-high heat. Add oil and swirl to coat pan. Add onion, sauté 3-4 minutes until onion begins to go golden-brown. Add garlic and ginger and sauté 30 seconds, stirring constantly. Add in quinoa and cook about 1 minute. Add in broth and pepper and bring to a boil. Reduce heat and simmer about 20 minutes until liquid is absorbed. Add basil & vinegar. Spoon mixture into prepared vegetables and serve with sauce.

Nutrition Information per ¼ stuffing recipe & 1 mushroom cap- will vary with different vegetables :

307 calories      10g fat              1g saturated fat              42g carbohydrate         8g fiber             13g protein

~450mg sodium (varies with broth, beans, roasted peppers)