| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Main dish | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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