Fall Quinoa Tabbouleh Salad
By Executive Chef Frederic Kieffer
Peel and wedge 3-4 acorn squash and season the wedges with salt, pepper, ground ginger, and ground allspice. Toss the wedges with olive oil, place them directly on a metal pan and bake them for about 20 minutes at 400 °F.
Cook the quinoa in seasoned vegetable stock for about 10 minutes, drain it and keep it at room temperature.
Quickly pan roast some carrot slices, radish wedges and Brussels sprouts.
Toast some pumpkin seeds in the oven until they turn slightly brown.
Peel and seed the fresh pomegranate.
Lay down 3-4 acorn squash wedges in a round fashion.
Season the quinoa with the dressing then place it in the center of the squash forming a mount.
Arrange the Brussels sprouts, carrots, radishes over and drizzle a little dressing over and around.
Sprinkle the toasted pumpkin seeds and pomegranate, use a micro-greens or greens of your choice to garnish the plate.
Combine 1-part pomegranate molasse, 1/2-part olive oil, 1/2-part pumpkin seed oil, season with salt and pepper.