Quinoa Bowl with Roasted Squash & Chipotle Mayo

Ready for yet another delicious squash recipe?

This time, no soup or stew, but a colorful bowl filled with quino, lettuce, and topped with homemade Chipotle mayo.

The fried mushrooms give it a nice umami boost, the roasted squash adds sweetness and roasted aromas.

You can adjust the vegetables as you like to add more color or flavor. You can even take other types of squash or pumpkin to play around with the final dish!

You can find the full video on YouTube (see video below).

Enjoy!

Recipe Author

This recipe is from plant-based chef Steve Lynn.

You can learn more about him on his blog "Veggie Village" or on Instagram.

Instagram: @stevelynn_veggievillage

Website: www.veggievillage.net

Ingredients

For the bowl

1 head of romaine lettuce

½ cup of quinoa

For the chipotle mayo

125 ml soy milk

30 ml vinegar, here: rice wine vinegar (alternative: white wine or apple cider vinegar)

3 roasted garlic cloves

1 tsp of mustard

3 chipotle chili in adobo sauce

375 ml sunflower or canola oil

Salt

Fresh ground pepper

Garnish with

Roasted pumpkin seeds

Fresh parsley or cilantro

Roasted walnuts

Instructions

Preparing the ingredients

1. Cut the pumpkin/squash in half, remove the seeds, then peel it. Cut it in smaller chunks, add them to a bowl.
2. Rub them with olive oil and sprinkle with sea salt. Add to a baking tray and bake in the oven at 200°C (390 °F) for 30 minutes. 
3. In the meantime, cook the quinoa. Add to a saucepan with water, add some salt. Then bring to a boil, reduce the heat and simmer for 15 to 20 minutes until ready. 
4. Drain the quinoa and set it aside.
5. Slice the mushrooms and romaine lettuce.

Preparing the chipotle mayonnaise

1. Add the soy milk, vinegar, garlic, mustard, and chipotle to a mixing container. 
2. Mix everything with a hand blender and slowly pour in the sunflower or canola oil.  
3. Continue blending until it gets a thick, creamy consistency. 
4. Season to taste with salt and pepper. 
5. (Optional) Add the chipotle mayo to a squeeze bottle. 

Preparing the final bowl

1. Start by adding some leaves of Romaine lettuce at one side of your bowl. 
2. Next, add the cooked quinoa to the middle of the bowl. 
3. Take some of the roasted squash and place it opposite the Romaine lettuce. 
4. Fry the mushroom slices in a pan at medium heat until they are nicely browned, sprinkle some salt into the pan while frying. Add them to your bowl. 
5. Add the roasted squash, then drizzle the chipotle mayo on top.
6. Garnish with roasted pumpkin seeds, fresh parsley, and/or roasted walnuts.
7. Enjoy