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! 

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


  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;

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