Kale, Quinoa, and Mushrooms with Lime-Tahini Sauce

By Vegiegail

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 small delicata squash, seeded, and cut into 1/2-inch rounds with skin on
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/2 lb shiitake or chanterelle mushrooms
• 1 bunch kale, tough stems removed and chopped
• For the Lime-Tahini Sauce
• 1/4 cup tahini
• 1 Tbsp low-sodium tamari
• 2 Tbsp lime or lemon juice
• 1 clove garlic, minced
• 1 tsp agave or maple syrup
• Dash of crushed red pepper flakes
• 1/4 cup water

Details

Servings 4

Preparation

Step 1

Place quinoa and 1 cup water in small saucepan, and bring to a boil. Reduce heat to simmer, and cook for 10-15 minutes, until water is completely absorbed. Remove from heat and set aside.

Preheat oven to 400°F. Place delicata squash on a prepared baking sheet, and sprinkle with a little salt and pepper. Roast until fork-tender, about 15 minutes. Turn squash over midway through cooking time.

Combine sauce ingredients in a food processor. Process and set aside.

In a large skillet over medium heat, add a little water, then add onions and sauté for about 5-7 minutes, until onions are softened. Add mushrooms and garlic and cook for about 8 minutes more, stirring frequently. Add kale and cook until it is bright green and slightly wilted, about 3 minutes. Add cooked quinoa and delicata squash and stir well to combine. Removed from heat and drizzle with tahini sauce. Serve at once. Refrigerate leftovers and serve chilled, reheated, or at room temperature.