Stuffed Vegetarian Onions with Quinoa and Veggies

1.Preheat the oven to 375°F (190°C).

2.Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3.While the quinoa cooks, peel the onions and slice about 1/2 inch off the top of each onion. Carefully hollow out the center of each onion using a small spoon or melon baller, leaving about 1/2 inch of the outer layers intact to hold the shape. Reserve the onion centers and chop them finely.

4.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion centers, sautéing for 3-4 minutes until translucent and fragrant.

5.Add the diced red and yellow bell peppers to the skillet and cook for another 5 minutes until slightly softened.

6.Stir in the chopped spinach, ground cumin, smoked paprika, black pepper, and half of the salt. Cook for 2 more minutes until the spinach wilts. Remove from heat.

7.In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, fresh parsley, lemon juice, and the remaining salt. Mix well to combine. If using, fold in the crumbled feta cheese for added creaminess and flavor.

8.Brush the hollowed onions with the remaining 1 tablespoon of olive oil inside and out. Spoon the quinoa and vegetable filling generously into each onion cavity, pressing down lightly to pack the filling.

9.Place the stuffed onions upright in a baking dish. If desired, sprinkle breadcrumbs evenly over the tops for a crunchy finish.

10.Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the onions are tender and the tops are golden brown.

11.Remove from the oven and let cool for 5 minutes before serving. Garnish with extra chopped parsley if desired.