Side Pannel
Quinoa Stuffed Onions
Quinoa Stuffed Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 12 md Onions; peeled
- 1/2 c Quinoa; uncooked
- 1 c ;water
- 1/4 ts Sea salt
- 2 Garlic cloves; minced (opt)
- 1/2 c Mushrooms; sliced
- 1/2 c Celery; sliced
- 2 tb Corn or olive oil
- 1/2 c Schickpeas; cooked
- 1 c Walnuts; roasted
- 2 ts Soy sauce
- 2 ts 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 3/4 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
and reserving insides.
Steam hollowed-out onions until tender, reserving 3/4 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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