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4.9 from 225 votes

Quinoa Stuffed Onions with Romesco Sauce

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 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
  • half red pepper
  • 1.5 tbsp parsley
  • 1 tsp red wine vinegar
  • EVOO
Stuffed onions:
  • 2 White onions
  • rapeseed oil
  • 1 pack puy lentils rinsed
  • whole grain quinoa
  • 2 sun dried tomatoes
  • 30 g feta cheese
  • 1 tbsp parsley
  • half a lemon juiced
  • 1/4 lemon zest
  • 1 tbsp homemade pistachio breadcrumb

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