Quinoa Stuffed Onions

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Servings: 4 cups Difficulty: Intermediate
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Mediterranean-inspired onions filled with quinoa, mushrooms, and chickpeas, topped with a creamy walnut sauce.
Quinoa Stuffed Onions recipe image
Quinoa Stuffed Onions recipe image
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Quinoa Stuffed Onions

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 679

Description

This elegant yet comforting dish transforms humble onions into a stunning centerpiece. The hollowed onions are steamed until tender, then filled with a savory blend of fluffy quinoa, earthy mushrooms, crisp celery, and protein-packed chickpeas. The entire dish is finished with a rich, creamy walnut sauce infused with soy sauce and brown rice vinegar, adding a luxurious texture and deep umami flavor. Perfect for a sophisticated weeknight dinner or as a unique vegetarian main course for guests, these stuffed onions offer a beautiful balance of textures and flavors.

Directions

  1. Hollow out the centers of the onions using an apple corer or a spoon, leaving the bottoms intact to hold the stuffing. Reserve the onion insides.
  2. Steam the hollowed onions until tender, about 10-12 minutes. Reserve 3/4 cup of the cooking liquid.
  3. Rinse the quinoa thoroughly. In a small saucepan, bring 1 cup of water and the sea salt to a boil. Stir in the quinoa, return to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove the quinoa from heat and let it stand, covered, for 10 minutes. Fluff with a fork.
  5. Finely chop the reserved onion insides.
  6. In a skillet, heat the oil over medium heat. Sauté the chopped onion insides, minced garlic, sliced mushrooms, and sliced celery for about 15 minutes, or until soft and golden.
  7. Stir the cooked quinoa and chickpeas into the skillet with the vegetables. Heat through for about 5 minutes.
  8. Fill the hollowed onions with the quinoa mixture, arranging any excess stuffing around the bases of the onions on the serving dish.
  9. In a food processor, crush the roasted walnuts. Add the soy sauce and brown rice vinegar, blending until a creamy mixture forms.
  10. Blend in the reserved onion cooking liquid to thin the sauce to your desired consistency.
  11. Transfer the walnut sauce to a small saucepan and heat through, stirring constantly, until warm.
  12. Pour the warm walnut sauce over the stuffed onions. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 679kcal
% Daily Value *
Total Fat 48.3g75%
Saturated Fat 4.9g25%
Sodium 1390mg58%
Total Carbohydrate 53.1g18%
Dietary Fiber 13.1g53%
Sugars 16.6g
Protein 17.8g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quinoa, stuffed onions, vegetarian, vegan, mediterranean, walnut sauce, chickpeas, mushrooms, celery, garlic, soy sauce, rice vinegar, main course, plant based, healthy dinner
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