Quinoa Stuffed Onions
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
onions
peeled |
|
| ½ | cup |
quinoa
uncooked |
|
| 1 | cup |
water
|
|
| ¼ | teaspoon |
sea salt
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | cup |
mushrooms
sliced |
|
| ½ | cup |
celery
sliced |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
chickpeas (garbanzo beans)
cooked |
|
| 1 | cup |
walnuts
roasted |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
rice
brown vinegar |
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
onions
peeled |
|
| 118 | ml |
quinoa
uncooked |
|
| 237 | ml |
water
|
|
| 1.3 | ml |
sea salt
|
|
| 2 | each |
garlic cloves
minced |
|
| 118 | ml |
mushrooms
sliced |
|
| 118 | ml |
celery
sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 237 | ml |
walnuts
roasted |
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
rice
brown vinegar |
|
| 1 | x |
parsley leaves
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 drain 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.
Sauté 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.
