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