Farmers’ Market Bowls

Preheat oven to 450°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. Set aside. (4-servings: use 2½ cups water)

Meanwhile, combine butternut squash, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until squash is tender and lightly browned, 10 to 12 minutes. Sprinkle with sesame seeds and walnuts and toss. Return to oven and roast until walnuts are lightly toasted, about 2 minutes. (4-servings: use 2 tbsp vegetable oil)

Whisk together vinegar, tahini, maple, miso, lemon juice, garlic, 1 tbsp vegetable oil, and 1 tbsp warm water in small bowl. In large bowl, combine spinach and just half the vinaigrette and toss to coat. (4-servings: use 2 tbsp vegetable oil, 2 tbsp warm water)

Divide quinoa between bowls. Top with spinach and sesame-roasted butternut with walnuts. Drizzle remaining miso-tahini vinaigrette over farmers' market bowls. Dig in!