I’d call this dish a happy accident. Here’s the short version of a long story. There were plans to roast a whole eight pound fish at our Friendsgiving dinner a few weeks ago. Why? Well, I don’t know. I wanted to… it sounded like fun. Do I need a reason? I’m crazy! We were very close to actually doing it and then someone (cough, cough — Eric — cough) decided they’d be practical and bring up that maybe we didn’t have enough space in our oven to roast a whole fish. Now, I was under a lot of stress at the time and I COULD have freaked out (I’ve been known to throw tantrums in the midst of party planning). But I didn’t. I kept my cool and said, “Ok, darling husband, now I need to think of something to make for those that don’t eat meat.” I took a deep breath, looked at the ingredients on hand, and came up with this quinoa dish.
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acorn, black pepper, dinner, gluten free, kabocha squash, lemon, lemon juice, lunch, olive oil, oven, parsley, pomegranate seeds, quinoa, raisins, salt, scallions, time: 30 - 60 min, vegan, vegetarian