Ingredients
1 cup of
quinoa, cooked
1 sm kabocha
squash
3/4 cup
pomegranate seeds
1/4 cup
raisins or currants
2 teaspoons
minced fresh parsley
2 scallions,
green parts only, chopped
1/4 cup olive
oil, plus more for roasting squash
2 tablespoons
lemon juice
Zest of half
a lemon
Salt and
pepper
Preheat EOS
to 400 degrees.
With a sharp knife, cut the top and bottom off
the squash. Cut the kabocha squash in half lengthwise and, using a spoon,
scoop out the seeds. Cut each piece in half again lengthwise.
Then slice
each quarter lengthwise, creating 1/2 inch slices. Place squash slices
into a bowl and drizzle with oil and a sprinkle of salt. Spread across the
pan and arrange so each piece sits flat. Roast in the EOS for 15 minutes. (Or
use 11 inch square griddle.)Meanwhile, make the dressing by whisking together
the 1/4 cup of olive oil, the lemon juice, lemon zest, parsley, and scallions.
Season with salt and pepper, to taste.
Once the kabocha
squash is finished, remove from the oven and let cool for a few minutes.
Mix together
the cooked quinoa, pomegranate seeds, raisins, and dressing in a big serving
bowl. Season with salt and pepper, to taste. Top with roasted squash
pieces and enjoy!
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