Autumn Quinoa Bowl

Rinse and dry the produce. Preheat oven to 300°F and line a baking sheet with parchment paper. In a small saucepan combine the quinoa, 1¼ cups water, and a pinch of salt and place over high heat. Bring to a boil, reduce heat to a simmer, cover, and cook quinoa until water is absorbed and spirals start to burst, about 12 to 15 minutes.

Chop the walnuts. Place a small skillet over medium-high heat and add the walnuts. Cook until toasted, shaking the pan occasionally, about 3 to 5 minutes, and remove from heat. Thinly slice the Brussels sprouts, scallion, and apple. In a large bowl combine the sliced vegetables, apple, toasted walnuts, and napa cabbage.

In a medium bowl, mix the white miso paste and just 2 tsp maple syrup into a thick paste. Add liquid smoke, a pinch of black pepper, and 1 tsp olive oil and stir to combine. Gently fold in the coconut chips until they are completely coated with miso mixture. Spread the coconut evenly onto the baking sheet and bake until golden brown, stirring halfway through to avoid sticking, about 5 to 7 minutes.

In a small bowl combine the tahini, apple cider vinegar, and remaining 1 tsp maple syrup. Add a pinch of salt, 3 tbsp water, and whisk tahini dressing until smooth.

Add the tahini dressing to the Brussels slaw. Season with salt and pepper and toss slaw well to combine.

Divide the cooked quinoa between large bowls. Top with Brussels slaw and warm coconut “bacon.” Sprinkle with pomegranate seeds and dig in!