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Olivia

Greek Stuffed Onions: A Flavorful Recipe to Try Now

A delicious and healthy recipe for Greek Stuffed Onions filled with quinoa, feta, and vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large yellow onions
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes canned or fresh
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped Kalamata olives
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup vegetable broth

Method
 

  1. Preheat the oven to 375°F.
  2. Cut the tops off the onions and carefully scoop out the insides, leaving about 1/2 inch of the onion shell. Chop the scooped-out onion and set aside.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
  4. Stir in the cooked quinoa, diced tomatoes, feta cheese, parsley, olives, oregano, salt, and pepper. Mix well and remove from heat.
  5. Stuff each onion shell with the quinoa mixture, pressing down gently to pack it in.
  6. Place the stuffed onions in a baking dish and pour the vegetable broth around them. Cover the dish with aluminum foil.
  7. Bake in the preheated oven for 30 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the onions are tender and slightly caramelized.
  9. Let cool for a few minutes before serving.

Nutrition

Serving: 1stuffed onionCalories: 210kcalCarbohydrates: 18gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 10mgSodium: 400mgFiber: 3gSugar: 3g

Notes

  • For a meatier option, add 1/2 pound of cooked ground lamb or beef to the quinoa mixture.
  • Try adding different herbs like dill or mint for a fresh twist.

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