Updated: Jun 11, 2020
I came up with this recipe when thinking of something new to make for Pesach. Stuffed veggies are always so delicious but are usually made with rice. As my husband keeps to the Askenaz tradition of kitniyot (and therefore no rice), I needed to come up with an alternative. This is the result. It's a great accompaniment to chicken.
4-6 whole white onions
1/2 cup quinoa
1/4 cup chopped walnuts
2 tablespoons chopped fresh mint
salt and pepper
Preheat oven to 180 degrees centigrade.
Peel the onion and slice off the bottoms so that they are able to stand
Slice off the top of the onion too.
Cut out the middle of the onion. Use an apple core and then enlarge the cut out with a spoon. From the pieces that you cut out, make a plug for the the bottom of the onions.
Place the onions in a pot and steam until they are semi-soft.
While the onions are steaming, boil the quinoa with chicken stock and salt. Once done, drain and allow to cool. Mix in the mint and walnuts.
Remove the onions from the pot. Rub the inside and outside of the onions with olive oil.
Spoon the quinoa into the onions and place in an oiled pyrex dish.
Take 1/2 cup of water and chicken stock (mixed together) and pour into the bottom of the dish.
Cover with foil so that the onions can steam and bake in the foil for 20 minutes.
Remove the foil and let them brown for 10 minutes.