Parsley for garnish Hollow out insides of onions with an apple corer, leaving bottoms intact and reserving insides. Steam hollowed-out onions until tender, reserving 0.75 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. Per serving: 325 cal; 11 g prot; 195 mg sod; 35 g carb; 17 g fat; 0 mg chol; 164 mg calcium From the files of DEEANNE