Quinoa stuffed onions

6 servings

Ingredients

Quantity Ingredient
12 mediums Onions; peeled
½ cup Quinoa; uncooked
1 cup ;water
¼ teaspoon Sea salt
2 Garlic cloves; minced (opt)
½ cup Mushrooms; sliced
½ cup Celery; sliced
2 tablespoons Corn or olive oil
½ cup Schickpeas; cooked
1 cup Walnuts; roasted
2 teaspoons Soy sauce
2 teaspoons Brown rice vinegar
Parsley for garnish

Directions

Hollow out insides of onions with an apple corer, leaving bottoms intact and reserving insides.

Steam hollowed-out onions until tender, reserving ¾ cup of cooking liquid.

Rinse and draiin quinoa.

Bring one cup water and salt to a boil. Stir in quinoa and return to a boil.

Lower heat, cover and simmer for 15 minutes.

Remove from heat and let stnd, covered, for 10 minutes.

Fluff with a fork.

Finely chop reserved onions.

Saute chopped onions, garlic, mushrooms and celery in oil for 15 minutes or until soft.

Mix in quinoa and chickpeas and heat through (about 5 minutes).

Fill onions with quinoa mixture, arranging excess stuffing on serving dish around bottoms of onions.

Crush walnuts in a food processor blending in soy sauce and vinegar to form a creamy mixture.

Blend in reserved cooking liquid.

Place mixture in a saucepan and heat through, stirring constantly.

Pour over stuffed onions, garnish and serve.

Per serving: 325 cal; 11 g prot; 195 mg sod; 35 g carb; 17 g fat; 0 mg chol; 164 mg calcium

From the files of DEEANNE

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