Title: Quinoa Stuffed Onions
Categories: Vegetarian Vegan Main
Yield: 6 Servings

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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