Quinoa Stuffed Onions with Romesco Sauce
User Reviews
4.9
Quinoa Stuffed Onions with Romesco Sauce
Description
This recipe involves carefully hollowing out white onions to create edible shells, which are baked until tender while maintaining their shape. The removed onion layers are sautéed with sun-dried tomatoes and quinoa, then mixed with crumbled feta, parsley, lemon juice, and zest to create a flavorful filling. The stuffed onions are then topped with pistachio breadcrumbs for added texture and returned to the oven to finish cooking.
The accompanying Romesco sauce blends parsley, garlic, almonds, sundried tomatoes, roasted red pepper, red wine vinegar, and olive oil, resulting in a smooth sauce with a mix of nutty, tangy, and savory notes that complement the mild sweetness of the onions and the hearty stuffing.
This dish can be served as a vegetarian entrée or an elegant side dish. The layers of texture come from the tender onion shells, quinoa filling, crunchy pistachio breadcrumbs, and creamy Romesco sauce, creating a balanced and satisfying meal component.
Ingredients
Romesco sauce:
- 10 g parsley
- 1 garlic clove
- 40 g almonds
- 30 g sundried tomatoes
- red pepper half
- 1.5 tbsp parsley
- 1 tsp red wine vinegar
- extra-virgin olive oil EVOO
Stuffed onions:
- 2 onion white
- rapeseed oil
- 1 Puy lentils rinsed, pack
- quinoa whole grain
- 2 tomatoes sun dried
- 30 g feta cheese
- 1 tbsp parsley
- lemon juiced, half
- 1/4 lemon zest
- 1 tbsp breadcrumbs homemade with pistachio
Instructions
How to Make the Romesco Sauce:
- Add all the sauce ingredients into a blender.
- Drizzle in oil as you blend until you reach a smooth consistency.
How to Make 2 Stuffed Onions:
- Preheat oven to 190 °C/ 374 ℉.
- Cut the ends off the onions, peel, and then make a cross cross in the middle and scoop out the inner layers (don’t throw these away) keeping the outer layer intact. Coat well with oil and bake for 20-25 mins until cooked but the onion is still intact.
- Whilst the onion shell is in the oven chop up the inner layers finely. In a pan, sauté the chopped onion with a little oil until translucent, add the sun dried tomatoes, quinola and stir for a few minutes.
- Remove from the heat, crumble in the feta and add the parsley and lemon juice and zest.
- Stuff the quinoa filling into the onion shells, top with pistachio breadcrumbs and return the onion to the oven for a further 5 mins.
- Serve with the romesco sauce.
Notes
User Reviews
Overall Rating
4.9
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