| 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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