Inspiration comes in all forms. Lately, that form has been Pinterest. Oh, Pinterest. I spend way too much time checking out other people’s amazing creations. Countless hours really. The amazing photo of the stuffed onions was enough to lure me in; then I stayed for the seeming flexibility of the recipe.
|Saute cooked onions and minced garlic|
|Saute peppers with the onions and garlic|
|Rinse Quinoa well|
|Add tomato paste, quinoa and water to the pan,
cover and let simmer for 20 minutes
|Fluff the quinoa when the water has been absorbed.|
|Add cilantro, salt, curry powder and cayenne to the cooked quinoa.
Mix well and adjust seasoning to your taste.
|Core out the middle of the cooked onion.|
|Remove the core from the slightly cooked onions.
Place a piece of onion at the bottom to create a base.
|Curried Quinoa Stuffed Onions|
Curried Quinoa Stuffed Onions
(Or just eat the leftover stuffing straight up!)
6 large onions
2 large garlic cloves, peeled and minced
1/4 to 1/2 cup finely diced
1 cup quinoa (I used rainbow quinoa), rinsed thoroughly in a fine mesh strainer
1 1/2 cups water
2 heaping tablespoons tomato paste
1/2 cup raisins
1/4 cup chopped cilantro (or more to taste), plus more for garnish
1 teaspoon curry powder (more or less to taste)
1/4 teaspoon cayenne pepper (more or less to taste)
1. Put a large pot of water on to boil and preheat the oven to 400 degrees F.
2. Slice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each onion.
15. Add raisins, cilantro, curry powder, and cayenne, mix well, and taste to see if you’d like to add more seasoning to the quinoa.
16. Gently spoon the quinoa filling into each onion shell.