Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 Quinoa Stuffed Onions Source: Previously posted to CVC by Chris 12 med Onions; peeled 1/2 cup Quinoa; uncooked 1 cup Water 1/4 tsp Sea salt 2 Garlic cloves; minced (opt) 1/2 cup Mushrooms; sliced 1/2 cup Celery; sliced 2 Tbs Corn or olive oil 1/2 cup Chickpeas; cooked 1 cup Walnuts; roasted 2 tsp Soy sauce (wheat free or Bragg's Liquid Aminos) 2 tsp Brown rice vinegar (or lemon juice) Parsley for garnish 1Hollow out insides of onions with an apple corer, leaving bottoms intact and reserving insides. 2Steam hollowed-out onions until tender, reserving 3/4 cup of cooking liquid 3Rinse and draiin quinoa. 4Bring one cup water and salt to a boil. Stir in quinoa and return to a boil 5Lower heat, cover and simmer for 15 minutes. 6Remove from heat and let stnd, covered, for 10 minutes. 7Fluff with a fork. 8Finely chop reserved onions. 9Saute chopped onions, garlic, mushrooms and celery in oil for 15 minutes or until soft. 10Mix in quinoa and chickpeas and heat through (about 5 minutes). 11Fill onions with quinoa mixture, arranging excess stuffing on serving dish around bottoms of onions. 12Crush walnuts in a food processor blending in soy sauce and vinegar to form a creamy mixture. 13Blend in reserved cooking liquid. 14Place mixture in a saucepan and heat through, stirring constantly. 15Pour over stuffed onions, garnish and serve. 16Per serving: 325 cal; 11 g prot; 195 mg sod; 35 g carb; 17 g fat; 0 mg chol; 164 mg calcium 17From the files of DEEANNE " He who has a thousand friends has not a friend to spare. " Ralph Waldo Emerson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 What is Quinoa? Sarah B. _____ Tea Cozy [teacups] Sunday, January 16, 2005 8:47 PM Vegan and Gluten Free Cc: Vegan Foods4 Healthy Living Quinoa Stuffed Onions Quinoa Stuffed Onions Source: Previously posted to CVC by Chris 12 med Onions; peeled 1/2 cup Quinoa; uncooked 1 cup Water 1/4 tsp Sea salt 2 Garlic cloves; minced (opt) 1/2 cup Mushrooms; sliced 1/2 cup Celery; sliced 2 Tbs Corn or olive oil 1/2 cup Chickpeas; cooked 1 cup Walnuts; roasted 2 tsp Soy sauce (wheat free or Bragg's Liquid Aminos) 2 tsp Brown rice vinegar (or lemon juice) Parsley for garnish 1Hollow out insides of onions with an apple corer, leaving bottoms intact and reserving insides. 2Steam hollowed-out onions until tender, reserving 3/4 cup of cooking liquid 3Rinse and draiin quinoa. 4Bring one cup water and salt to a boil. Stir in quinoa and return to a boil 5Lower heat, cover and simmer for 15 minutes. 6Remove from heat and let stnd, covered, for 10 minutes. 7Fluff with a fork. 8Finely chop reserved onions. 9Saute chopped onions, garlic, mushrooms and celery in oil for 15 minutes or until soft. 10Mix in quinoa and chickpeas and heat through (about 5 minutes). 11Fill onions with quinoa mixture, arranging excess stuffing on serving dish around bottoms of onions. 12Crush walnuts in a food processor blending in soy sauce and vinegar to form a creamy mixture. 13Blend in reserved cooking liquid. 14Place mixture in a saucepan and heat through, stirring constantly. 15Pour over stuffed onions, garnish and serve. 16Per serving: 325 cal; 11 g prot; 195 mg sod; 35 g carb; 17 g fat; 0 mg chol; 164 mg calcium 17From the files of DEEANNE " He who has a thousand friends has not a friend to spare. " Ralph Waldo Emerson Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 a small grain, from S. America. BL What is Quinoa? Quote Link to comment Share on other sites More sharing options...
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