Now that the final soirée known as Labor Day has passed, it’s official – summer is over. Well, technically, we still have until September 22nd. It always makes me sad to say farewell. For me, it’s always the hardest season to say goodbye to. The kids have been back to school for a few weeks now but I’ve been wrapping up a few projects around here, however, I will be starting new projects for clients and need to get back to my schedule. I was in Paris last year for La Rentrée and miss it. Below are a few autumn photos to get you inspired, plus a delicious new recipe I discovered via Pinterest!
Roasted Pumpkin, Feta, and Quinoa Salad
2 Cups Quinoa
2 lbs Jap Pumpkin/Acorn Squash
2 Tbl Olive Oil
1 Med Red Onion – sliced into wedges
1/4 C White Wine Vinegar
2 tsp Caster {superfine} Sugar
1/3 C Chopped Cilantro Leaves
1 2/3 C Chickpeas
Marinated Feta, Crumbled, to serve
Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside. Preheat oven to 220°C (425°F). Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for 10 minutes. Add the onion and roast for a further 10–15 minutes or until pumpkin is tender. Mix to combine the vinegar, sugar, cilantro leaves, chickpeas and quinoa. Top with pumpkin, onion and feta to serve. Serves 4.
xoxo,
B
If you would like help in creating a home you love, please contact me at Brenda@atelierdhautedesign.com
1 Comment
One word: Amazing!!!
Xx,
V.