Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 md Onions; peeled 2 tb Corn or olive oil
1/2 c Quinoa; uncooked 1/2 c Schickpeas; cooked
1 c ;water 1 c Walnuts; roasted
1/4 ts Sea salt 2 ts Soy sauce
2 Garlic cloves; minced (opt) 2 ts Brown rice vinegar
1/2 c Mushrooms; sliced Parsley for garnish
1/2 c Celery; sliced

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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