Quinoa and Lentil Stuffed Vidalia Onions

A gourmet blend of quinoa, red lentils, and flavorful herbs stuffed in sweet Vidalia onions, served with a side of roasted herb potatoes.

Total time: 60 min

Servings: 2

Calories: 600 per serving

Protein: 20g | Carbs: 95g | Fat: 15g

Ingredients

• 1/2 cup quinoa
• 1/4 cup red lentils
• 4 Vidalia onions
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 can garbanzo beans, drained and rinsed
• 1 tablespoon chia seeds
• 1 tablespoon bread crumbs
• 1 tablespoon old fashion roux
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 russet potatoes, cubed
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook quinoa and red lentils together in a saucepan with 2 cups of water until fully cooked, about 15 minutes. Drain and set aside.
3. Cut the tops off the Vidalia onions and core them, leaving a shell. Reserve the removed onion flesh.
4. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and reserved onion flesh. Sauté until translucent.
5. Add tomato paste, garbanzo beans, chia seeds, and herbs to the skillet. Stir well and cook for another 3 minutes.
6. Mix the cooked quinoa and lentils into the skillet mixture, then add the bread crumbs. Season with salt and pepper.
7. Stuff the onion shells with the filling mixture, place in a baking dish, and cover with foil.
8. Bake for 30 minutes. Remove foil and bake for additional 5 minutes to brown the tops.
9. While the onions bake, toss cubed potatoes with olive oil, rosemary, salt, and pepper. Spread on a sheet pan and bake for 30 minutes, turning halfway through.
10. Serve the stuffed onions with a side of roasted potatoes.