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Quinoa Stuffed Onions with Romesco Sauce
4.9 from 225 votes

Quinoa Stuffed Onions with Romesco Sauce

Quinoa Stuffed Onions with Romesco Sauce features baked onion shells filled with a quinoa and Puy lentil mixture combined with sun-dried tomatoes and feta cheese, topped with pistachio breadcrumbs. The onions are served alongside a smooth, almond-enriched Romesco sauce made with sundried tomatoes, roasted red pepper, parsley, garlic, and red wine vinegar. This dish offers a combination of soft baked onions, hearty filling, and vibrant sauce flavors suitable for a vegetarian main or side.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 servings
Course: Appetizer
Cuisine: British

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:
    Cup of Yum
  1. Add all the sauce ingredients into a blender.
  2. Drizzle in oil as you blend until you reach a smooth consistency.
How to Make 2 Stuffed Onions:
  1. Preheat oven to 190 °C/ 374 ℉.
  2. 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.
  3. 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.
  4. Remove from the heat, crumble in the feta and add the parsley and lemon juice and zest.
  5. Stuff the quinoa filling into the onion shells, top with pistachio breadcrumbs and return the onion to the oven for a further 5 mins.
  6. Serve with the romesco sauce.

Notes