Grilled Baja Oinions

By irvingd

Ingredients

• 4 large sweet onions
• 2 cups vegetable broth
• 1 cup quinoa
• 2 tsp olive oil
• 2/3 cup chopped onion
• 1 seeded jalapeño minced
• 2 cloves garlic minced
• 2 Tbsp tomato paste
• 3/4 tsp cumin
• 1 1/2 tsp chili powder
• 1 cup canned black beans
• 2 Tbsp salsa
• 1/4 tsp salt

Preparation

Step 1

To hollow out onions leaving outer two layers intact, angle paring knife 45 degrees and cut out a cone shaped core from centre. Following outer edge of first cut hold knife vertically and cut all the way around without cutting through the bottom
Starting from inside centre of onion cut out toward outer layers removing as much of onion core as possible:the layers of the onion should remove easily helping guide you in carving out a perfect chamber for the filling
2. In small pot bring broth to a boil. In fine sieve under cold running water rinse quinoa well, add quinoa to pot return to a boil then reduce to simmer. Cover and cook for 15 minutes or until quinoa has popped and no liquid remains
3.Meanwhile heat oil in skillet over medium heat. add chopped onion and jalapeno and sauté until softened about 5 minutes. Add garlic and saute for 2 minutes. Add tomato paste,cumin and chili powder and saute for 2 minutes more. Stir in black beans, salsa and quinoa.
4. Sprinkle inside of onion cavities with salt. Divide filling evenly between onions pressing down on filling to make it fit.
5. Wrap each onion in heavy duty aluminim foil:place in hot cols at outer edge of campfire until onion pierces easily with a knife, 20-40 minutes