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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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
Ingredients:
12 medium Onions; peeled
1/2 Cup(s) Quinoa; uncooked
1 Cup(s) Lean ground turkey
1/4 Teaspoon(s) Sea salt
2 Garlic cloves; minced (opt)
1/2 Cup(s) Mushrooms; sliced
1/2 Cup(s) Celery; sliced
2 Tablespoon(s) Corn or olive oil
1/2 Cup(s) Schickpeas; cooked
1 Cup(s) Walnuts; roasted
2 Teaspoon(s) Med carrots, sliced thin
2 Teaspoon(s) Brown rice vinegar |
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