*  Exported from  MasterCook  *
 
                           QUINOA STUFFED ONIONS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
 
    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
  
 
 
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