Quinoa Stuffed Onions with Romesco Sauce
Ingredients
Romesco sauce:
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:
- 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
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