Quinoa Stuffed Onions

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.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 679

Dietary: Vegan, Vegetarian

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

Read it online: https://www.chefs-mate.com/recipe/quinoa-stuffed-onions/