Ingredients
Scale
- 1lb. Kabocha squash, peeled and cut lengthwise into 1/2 inch wedges. ?2T vegetable oil?, 1T sesame oil, ?sea salt and fresh ground pepper to taste.
- 1C cooked quinoa
- 1C cooked black beans
- ?1C cooked spelt
- ?2T golden miso
- 1/2t Chimayo chili powder
- ?1t fresh ginger, minced
- 1t garlic, minced
- 1T roasted sesame seeds
- ?1/3C rice wine vinegar
- ?½lb organic mustard greens
- ?1T Umeboshi plum vinegar
- 2C walnuts?1/2 red onion, thinly sliced
- 4T olive oil
- ?1T smoked paprika?salt and pepper to taste
Instructions
- Sauté squash in vegetable and sesame oil on medium heat for 4-5 minutes per side, until golden brown and caramelized, and cooked through. You can add a splash of water to steam if needed. Season with salt and pepper.
- Whisk miso, chili, ginger, garlic, sesame seeds and vinegar together. Combine quinoa, black beans, and spelt, toss with miso dressing.
- Steam mustard greens, season with Umeboshi plum vinegar.
- Blanch walnuts in boiling water, drain and repeat. Sauté red onions in 2T olive oil on low until caramelized.
- In food processor, combine walnuts, 2T olive oil, onions, paprika, salt, and pepper.
- Prep Time: 10 mins
- Cook Time: 30 mins