1 cup quinoa
1 small butternut squash
1 bunch lacinato kale
1 cup French lentils or ½ lb wild salmon
¼ cup olive oil
2 Tablespoons toasted sesame oil
3 Tablespoons lemon juice
2 Tablespoons tahini
In a small pot, combine the quinoa with 2 cups water, a bit of olive oil and a sprinkle of salt. Bring to a simmer and cook on low heat until quinoa has absorbed all the water. Cover tightly and set aside.
Peel and cube the butternut squash. Toss with enough olive oil to coat the cubes and a generous amount of salt. Lay on a baking tray and roast at 400 degrees until the squash is soft and the edges are browned and slightly crisp, about 25 minutes,
Coarsely chop the kale leaves. Heat 1 Tablespoon of olive oil in a pan and lightly saute kale, sprinkling with salt and adding a tiny bit of water if the leaves start to burn.
Cook lentils in the same way as the quinoa. If using salmon, lay fish in a baking dish and drizzle with oil, adding salt and fresh pepper. Bake at 350 degrees for 15 minutes or until salmon is cooked through and flakes.
Make dressing: combine all the dressing ingredients in a blender, taste, and adjust with a bit more salt or more stevia if needed.
Arrange bowl: put quinoa on the bottom and top with squash, kale, and lentils/salmon. Spoon sauce on top.