Recipe - Quinoa Stuffed Onions

12 md Onions; peeled
One half cup Quinoa; uncooked
1 cup ;water
One fourth teaspoon Sea salt
2 Garlic cloves; minced (opt)
One half cup Mushrooms; cut or sliced up
One half cup Celery; cut or sliced up
2 tablespoon Corn or olive oil
One half cup Schickpeas; cooked
1 cup Walnuts; roasted
2 teaspoon Soy sauce
2 teaspoon Brown rice vinegar
Parsley for garnish

Hollow out insides of onions with an apple corer, leaving bottoms intact
and reserving insides.

Steam hollowedout onions until tender, reserving Three fourths 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini