Sponsored - The following content is created on behalf of Fry’s Food Stores and does not reflect the opinions of Gray Media or its editorial staff. To learn more about Fry’s Food Stores, visit FryFood.com.

Ingredients
- 1 1/2 cups water
- 3/4 cup quinoa
- 1/4 cup extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 tsp. fresh basil, minced
- 3/4 tsp. curry powder
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. ground mustard
- 1/8 tsp. sugar
- 1 can (15 oz.) garbanzo beans, drained and rinsed
- 1/2 cup carrot, diced
- 1/4 cup red onion, minced
- 2 large onions
- 2 lbs. ground turkey
- 48 small spinach leaves
- 3 oz. goat cheese
- 24 slices Turkey Bacon
Instructions
In a medium saucepan, combine water and quinoa; cover. Bring to a boil; reduce heat. Simmer 10 minutes until quinoa is tender and water is gone. Cool slightly.
Meanwhile, in a large bowl, whisk together oil and vinegar. Stir in basil, curry powder, salt, pepper, mustard and sugar until blended. Add beans, carrot, red onion and cooled quinoa; stir gently to mix.
Grease grill grates. Prepare grill to medium-low heat.
Cut large onions in half from stem to stem. Carefully peel layers, separating into 24 largest onion “petals” and keeping same-size petals together. Save any remaining onion for later use.
Line each onion petal with 2 spinach leaves; fill each with about 1½ ounces turkey (smaller petals will need less), pressing down to fit petal. Fill each half with 3-4 tablespoons quinoa mixture. Press ¼ ounce cheese into 1 of each filled onion petal pair. Top with cheese-free onion petal. Wrap each with 2 slices bacon, securing with wooden picks.
Place onions on grill; cover. Reduce heat to low. Grill 30-40 minutes until onion is tender and filling is cooked through.
Serves: 12 | Prep: 30 minutes | Cook: 50 minutes | Total: 1 hour, 20 minutes