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QUINOA STUFFED ONIONS

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 md Onions; peeled

  2. 1/2 c Quinoa; uncooked

  3. 1 c ;water

  4. 1/4 ts Sea salt

  5. 2 Garlic cloves; minced (opt)

  6. 1/2 c Mushrooms; sliced

  7. 1/2 c Celery; sliced

  8. 2 tb Corn or olive oil

  9. 1/2 c Schickpeas; cooked

  10. 1 c Walnuts; roasted

  11. 2 ts Soy sauce

  12. 2 ts Brown rice vinegar

  13. Parsley for garnish

Instructions Jump to Ingredients ↑

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

  2. Steam hollowed-out onions until tender, reserving 3/4 cup of cooking liquid.

  3. Rinse and draiin quinoa.

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

  5. Lower heat, cover and simmer for 15 minutes.

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

  7. Fluff with a fork.

  8. Finely chop reserved onions.

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

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

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

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

  13. Blend in reserved cooking liquid.

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

  15. Pour over stuffed onions, garnish and serve.

  16. 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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