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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