Stuffed tomatoes with quinoa with sauce "romesco sauce"

Description

Suggest you try a delicious, easy, nutritious and hearty dish of quinoa. I recently "discovered" this wonderful taste of quinoa and just fell in love with her. The recipe I took from designated by the American magazine "Cooking Light" and slightly changed it. Help yourself!

Ingredients

Quinoa

1.5 cup
Broccoli

1 cup
Onion

1 piece
Garlic

7 tooth
Ginger

1 piece
Pepper

2 piece
Peppers red hot chilli

1 tsp
Cilantro

2 handful
Tomato
Almonds

0.25 cup
Water
Olive oil
Vinegar

1.5 Tbsp

Cooking

Quinoa boiled in water based on 1.5 Cup quinoa take 2 cups of water. Quinoa cooks very quickly, in just 5 minutes.

Cut onion into four pieces, garlic cloves razdelyaet, ginger root cut into cubes.

In a pan heat the oil and fry the onions, ginger root and garlic until Golden brown and then remove. They gave the oil has all the juice.

Pepper cut into small strips, and broccoli disassemble on inflorescences

And lightly fry the onion and garlic in oil for about 3-5 minutes with the lid closed on slow fire.

Add the prepared quinoa, chopped coriander, red chilli, salt to taste. I generally salt is not added. Stir, cover and cook on low heat for about 5 minutes.

With a big tomato cut the "hat" and choose the internal part.

Stuff tomato quinoa and cover with a "cap".

For the sauce "romesco sauce" mix, roasted red pepper, almonds, water, olive oil, vinegar, garlic, salt and pepper to taste and puree them in a blender.