Heat your oven to 350ºF.

Peel the onions and slice off the ends. Cut each onion in half, crosswise through the widest part. Arrange the onions so that the wider end (what used to be the middle) faces up; use a paring knife to carefully hollow out the center each onion half, leaving about 1/2-inch around the edges. Finely chop the onion scraps and set aside.

Place the onions in a shallow baking dish and drizzle with2 tablespoons olive oil. Roast for 30 minutes.

While the onions roast, prepare the filling: Combine the quinoa and water in a small saucepan and bring to a boil. Reduce heat and simmer 10 minutes.

Heat 1 teaspoon of olive oil in the smallest pan you have. Add the carrot and reserved onion; cook, stirring frequently, for 4-5 minutes or until soft and fragrant. Mix into the quinoa.

When the onions are done roasting, stuff each onion with filling. Sprinkle with toasted pine nuts, crumbled gorgonzola, and chopped parsley.