Quinoa Stuffed Onions Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 medium: 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 tbsp: Corn or olive oil,
1/2 cup: Schickpeas, cooked
1 cup: Walnuts, roasted
2 tsp: Soy sauce,
2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp