Roasted Butternut Squash & Quinoa Bowl with a Lemon-Tahini Dressing – Grand Fete

Ingredients

• 1/2 large butternut squash, about 4 cups of 3/4-inch cubes
• 1/2 large red onion, sliced in half moons
• 2 tablespoons olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 cup quinoa
• 2 cups vegetable stock (or substitute water with 1/4 tsp salt)
• 1 bunch chard, de-stemmed, stems sliced and leaves cut into bite-sized pieces
• 2 tablespoons olive oil for the chard
• 1 can chickpeas, rinsed and drained
• 1 bunch cilantro leaves
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/2 cup olive oil
• 1/4 cup tahini
• 1 clove garlic, minced
• 3 tablespoons water (as needed to thin)
• Kosher salt
• Freshly ground pepper, to taste