Quinoa & Bean stuffed Vegetables with Romesco Sauce


  • 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)

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