Stuffed Roasted Red Onions with Herby Quinoa and Pink Hummus

Second recipe is here and it’s one more for our easy, quick, yummi dinner collection. 

I just use a basic Anna’s Hummus recipe(if you don’t know you should) with a touch of beetroot. 

This a great recipe for meal prep since everything can be prepared in advance and just heated up when desired! 

WHAT YOU WILL NEED:
Serves 3-4 people

• 3 tbsp raw or cooked beets(1/4 of small beetroot)
• 4-6 medium red onions
• 2-3 tbsp toasted almonds

Anna’s Hummus :

• 200g cooked chickpeas(canned works also)
• 1 tbsp olive oil
• 1 tbsp tahini
• ¼  cup water 
• juice from 1/2 lemon
• 2 internal parts from the roasted onions
• 2 roasted garlic cloves
• 1/2 teaspoon salt

Herbal Quinoa:

• 2 cup cooked quinoa
• 1 handful chopped coriander 
• 1 handful chopped parsley
• 2 Chopped roasted onions( use the inside of the roasted onions)
• 1-2 tbsp olive oil
• ½-1 tsp salt
• Juice from ½ lemon

HOW TO:

1. Cut the top of the onion, sprinkle some salt and olive oil all around and roast it for about 30 minutes at 180°C; 
2. Wait 15-20 minutes until the onions cool down and with the help of a small spoon, take the center of each onion out. Save the center for later and sprinkle some salt and pepper inside the onion;
3. Anna’s Hummus: Blend all the ingredients for the hummus together with the beetroots for about 2-3 minutes until smooth and creamy;
4. Herbal Quinoa: Mix all the ingredients together and set aside; 
5. Finishing: Fill each onion with a heaped spoon of hummus on the bottom and the herbal quinoa;
6. Take the onions back to the oven for about 5-10 minutes. Serve it with some extra hummus and quinoa and sprinkle some toasted almonds;