Thanksgiving Quinoa

I know you want to know more about quinoa, don’t you? One, it’s pronounced funny. Two, it tastes great. Three, it has the highest protein grain out of them all and for your gluten-free guests, it’s safe. Again, if you want to wow your guests this year with some dishes “off the beaten path”, then go for this one. It says you are a health conscious host with some guts to serve something new. Go for it!

– About 2 cups of quinoa
– 1 bunch of green asparagus, steamed for 1 minute until crisp and bright green, then chopped into 1/3 inch lengths
– 2 red bell peppers (or orange or yellow), cored and chopped
-2 cups sliced almonds, toasted
– Handful chopped parsley
– Squeeze of fresh lemon
– 2 to 3 cloves of garlic, minced finely
– Splash of balsamic vinegar
– 1 pumpkin for serving

Directions: Cook the grain in either water or vegetable stock according to directions on the box. Mix together with rest of ingredients. Add salt and pepper to taste. Serve in a medium-sized pumpkin shell that has been cleaned out and let dry in a 200 degree oven for a few minutes.

Variation: instead of pepper, use dried cranberries for a sweeter taste.

PS – Ditch the pumpkin if you can’t be bothered and serve in a pretty bowl instead.

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