Ingredients

• 1/2 cups (120 ml) quinoa, cooked using veggie stock 
• 4-5 baby bella mushrooms, sliced 
• 1 leek, chopped and washed, white and green parts 
• 1/2 honey crisp apple, cut into half inch pieces 
• 3 oz. (86 g) goat cheese 
• 1/3 cups (80 ml) whole walnuts 
• 1 medium acorn squash, sliced and seeds removed 
• 1 clove garlic, minced 
• 1 teaspoon (5 ml) ground cumin 
• 1/2 teaspoons (2.5 ml) oregano 
• 1/2 teaspoons (2.5 ml) dried parsley 
• 1/2 teaspoons (2.5 ml) smoked paprika 
•  Olive oil 
•  Pomegranate for garnish 
• 1 cedar plank, soaked