Instructions: Hollow out insides of onions with an apple corer, leaving bottoms intact and reserving insides.

Steam hollowed-out onions until tender, reserving 3/4 cup of cooking liquid.

Rinse and draiin quinoa.

Bring one cup water and salt to a boil. Stir in quinoa and return to a boil.

Lower heat, cover and simmer for 15 minutes.

Remove from heat and let stnd, covered, for 10 minutes.

Fluff with a fork.

Finely chop reserved onions.

Saute chopped onions, garlic, mushrooms and celery in oil for 15 minutes or until soft.

Mix in quinoa and chickpeas and heat through (about 5 minutes).

Fill onions with quinoa mixture, arranging excess stuffing on serving dish around bottoms of onions.

Crush walnuts in a food processor blending in soy sauce and vinegar to form a creamy mixture.

Blend in reserved cooking liquid.

Place mixture in a saucepan and heat through, stirring constantly.

Pour over stuffed onions, garnish and serve.

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