Quinoa with Acorn Squash and Pomegranate

Serves 4 as an entree, 6 as a side

 

Ingredients:

  • 3/4 cup of quinoa, cooked
  • 1 acorn or kabocha squash
  • 3/4 cup pomegranate seeds
  • 1/4 cup raisins
  • 2 teaspoons minced fresh parsley
  • 2 spring onions, 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

 

Cooking Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminium foil.

2. With a sharp knife, cut the top and bottom off the squash. Cut the acorn 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 olive oil and a sprinkle of salt. Spread across the pan and arrange so each piece sits flat. Roast in the oven for 25 minutes.

3. Meanwhile, make the dressing by whisking together the 1/4 cup of olive oil, the lemon juice, lemon zest, parsley, and spring onions. Season with salt and pepper, to taste.

4. Once the acorn squash is finished, remove from the oven and let cool for a few minutes.

5. Mix together the cooked quinoa, pomegranate seeds, raisins, and dressing in a big serving bowl. Season with salt and pepper, to taste.

6. Top with roasted squash pieces and enjoy!

 

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Helmut's passion for cooking began as a child spending time in the kitchen, helping his mother with baking and cooking. This led to an apprenticeship at a hotel & restaurant in Germany. After working as a Chef in Germany, some funky and some serious hotels in Switzerland, a short stint in Republic of Maldives, Helmut then moved to Canada. Helmut went on to establish numerous hotels and restaurants in Canada, before moving to his current home in London. Helmut currently works for Woody’s Pub Company, an independent establishment located in West London. Helmut is passionate about food and lives by the philosophy....... We do it because we love it. We love food ... almost as much as we love wine!