Quinoa Stuffed Onions
Source of Recipe
DEEANNE
List of Ingredients
12 med Onions; peeled
1/2 cup Quinoa; uncooked
1 cup Water
1/4 tsp Sea salt
2 Garlic cloves; minced (opt)
1/2 cup Mushrooms; sliced
1/2 cup Celery; sliced
2 Tbs Corn or olive oil
1/2 cup Chickpeas; cooked
1 cup Walnuts; roasted
2 tsp Soy sauce
2 tsp Brown rice vinegar
Parsley for garnish Recipe
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.
Per serving: 325 cal; 11 g prot; 195 mg sod; 35 g carb; 17 g fat; 0 mg chol; 164 mg calcium
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