The following is a recipe from Elena Blume, the first winner in our Healthy Holiday Recipe Contest.
Quinoa Stuffed French Onions on a bed of Green Beans by Elena Blume
This recipe will make an excellent vegetarian meal ideal for two people, be it for Thanksgiving or any other delectable evening.
1 Can French Onion Soup (look for low sodium, and no MSG)
½ Cup Quinoa
1 Portabella Mushroom (peeled, and chopped)
1 Cup Green Onions (chopped)
1 Yellow Bell Pepper (de-seeded and chopped)
1 Cup French’s Fried Onions
4 Onions (hollowed for stuffing)
1 Tbsp. Garlic Olive Oil
2 Cups Green String Beans
Preheat Oven to 375F.
In saucepan, bring Campbell’s French Onion Soup with 1/2 cup quinoa to a boil, reduce heat and simmer 15 minutes covered. Add cooked quinoa into skillet with garlic olive oil (or regular olive oil), chopped mushroom, green onions, chopped yellow bell pepper, and ½ cup French’s Fried Onions. Stir for about 10 minutes.
Hollow out 4 onions. Add spooned out onion centers to skillet mixture. Stuff skillet mixture into each hollowed onion. layer bottom of glass Pyrex dish (pre-grease with olive oil) with green string beans and excess mixture. Add onions to the top of the mixture.
Cook at 375F for 30 minutes, cover with aluminum foil and cook another 20 minutes. Uncover and sprinkle ½ cup French’s Fried Onions on top of stuffed onions and excess. Cook additional 5 minutes.
Serves 2 People.