Curried Quinoa Stuffed Onions

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.

Generally, I’m intimidated by Indian flavors. But this recipe seemed very Caucasian friendly. A little curry and a little spice in a way that I could definitely handle!

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

Adapted from HEALTHYgreenKITCHEN

Ingredients

Yield: makes 6 large & 4 small stuffed onions
(Or just eat the leftover stuffing straight up!)

6 large onions

4 small onions
large pot of boiling water
2 Tablespoons olive oil
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)

Directions

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. 

3. Peel off the outer papery layer and one of the thicker inside layers of each onion.
4. When the water is boiling, carefully add the peeled onions. Cook for about 10 minutes, until softened. 
5. Allow to cool.
6. Remove the center portion of each onion, by scooping it out with a knife, sharp spoon or melon baller. You should be left with 2 or 3 layers of onion.  There will probably be a hole at the bottom of your onion; insert one of the removed layers into the onion to create a base.
7. Repeat with all onions.
8. Chop about 1 cup of onion centers (discard remainder or reserve for future use).
9. Heat olive oil in a large skillet and add the onion and the garlic; sauteeing for just a few moments, as the onion is already softened.
10. Add the red pepper and cook for another minute or two.
11. Add the rinsed quinoa. the water, and the tomato paste. 
12. Turn heat to high and mix well with a wooden spoon to combine the ingredients and dissolve the tomato paste. 
13. When it comes to a boil, reduce the heat to a simmer and cook, covered, for about 20 minutes, until the water is absorbed and the quinoa is tender (it’s ok if it’s still a little crunchy because it will continue to cook in the oven). 
14. Remove from the heat.

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.

17. Place filled onions into large baking vessel, not touching, so that they evenly roast.
18. Generously drizzle the stuffed onions with olive oil. 
19. Loosely cover with foil and bake for about 40 minutes. 
20. Sprinkle with additional chopped cilantro before serving.

Eat, Drink & Be Yummy!

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