The Make and Take gals gathered today at my house for the making of pumpkins. It did not take us long to find a rhythm in cutting, sewing, stuffing, and adorning our creations. Taking the idea that Jean found, Poh created patterns while I sourced the materials and hosted our lunch.Soon we had our own pumpkin patch taking over the kitchen.
For lunch I served a festive pomegranate quinoa salad with turkey panini. Dessert was pumpkin cheesecake in a jar and vanilla infused lemonade. A simple meal for a beautiful day of fun and friends around the sewing machine.
Festive Pomegranate Quinoa
1 cup quinoa (soak and rinse per box instructions)
1 cup pomegranate juice
1 cup orange juice,
1/2 cup water
1/3 cup chopped and toasted pecans
1 cup pomegranate seeds
3/4 cup dried cranberries, 1/4 feta crumbles
3-5 basil leaves, minced
Salt and pepper to taste
In medium saucepan, combine quinoa, juices and water. Bring to a boil and simmer for 15min until liquid is absorbed. Turn off heat, cover pot with lid and let set for 5 min. then fluff with fork. Cool completely.
Then add all remaining ingredients and mix well.
Split one vanilla bean per gallon of lemonade. Scrape seeds into lemonade and put entire bean in as well. Let infuse overnight and serve chilled over ice.