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Savory Stuffed Onions with Quinoa and Vegetables

A delightful and healthy recipe for stuffed onions, filled with a flavorful mixture of quinoa, vegetables, and herbs. Perfect as a vegetarian main course or a satisfying side dish.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
4
Ingredients
  • 4 Large Yellow Onions
  • 1 cup Cooked Quinoa
  • 1/2 cup Diced Carrots
  • 1/2 cup Diced Celery
  • 1/2 cup Frozen Peas
  • 1/4 cup Vegetable Broth
  • 2 tablespoons Olive Oil
  • 2 cloves, minced Garlic
  • 2 tablespoons, chopped Fresh Parsley
  • 1/2 teaspoon Dried Thyme
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Breadcrumbs (optional)

Preparing the Onions

Preheat your oven to 375°F (190°C). Cut off the top and bottom of each onion. Carefully peel the outer layers, leaving the onion intact. Place the onions in a pot and cover with water. Bring to a boil and simmer for about 15-20 minutes, or until slightly softened. Remove from the water and let cool slightly. Carefully scoop out the center of each onion, leaving about 1/2 inch of the outer layers intact. Chop the scooped-out onion and set aside.

Making the Filling

Heat olive oil in a skillet over medium heat. Add the minced garlic, diced carrots, celery, and chopped onion (from the scooped-out centers). Sauté until the vegetables are softened, about 5-7 minutes. Add the cooked quinoa, frozen peas, dried thyme, salt, and pepper to the skillet. Stir well to combine. Pour in the vegetable broth and cook for another 2-3 minutes, allowing the mixture to slightly thicken. Stir in the chopped fresh parsley. Add breadcrumbs if desired.

Stuffing and Baking the Onions

Spoon the quinoa and vegetable mixture into each onion, packing it firmly. Place the stuffed onions in a baking dish. If desired, sprinkle a little more breadcrumbs on top of each onion. Pour a little vegetable broth (about 1/4 cup) into the bottom of the baking dish to prevent the onions from drying out. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the onions are tender and the tops are lightly browned. Let cool slightly before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. Calories: 80-120, Protein: 3-5g, Fat: 2-4g, Carbohydrates: 12-18g.

Other Considerations for Nutrition

This recipe is naturally vegetarian and can be made vegan by ensuring the vegetable broth used is vegan-friendly. To reduce sodium, use low-sodium vegetable broth and adjust salt accordingly. For gluten-free, ensure the breadcrumbs (if used) are gluten-free.

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FAQ

  • Can I use different vegetables in the filling?

    Yes, you can customize the filling with your favorite vegetables. Mushrooms, bell peppers, zucchini, or spinach would all be great additions. Just ensure they are diced small and sautéed until softened before adding to the quinoa mixture.
  • Can I make this recipe ahead of time?

    Yes, you can prepare the stuffed onions ahead of time and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time to ensure they are heated through.
  • What if I don't have quinoa?

    You can substitute quinoa with other grains like rice, couscous, or barley. Make sure to cook the grain according to package directions before adding it to the filling.