Ingredients

For the Crispy Quinoa:

• ¼ cup cooked grains (quinoa, farro, kamut)
• 3 tablespoons olive oil

For the Salad:

• 4-5 heads baby lettuce
• 2 tablespoons olive oil
• 1 medium lime juiced
• ½ teaspoon salt
• 2 avocados
• 1 cup cooked pinto beans
• ¼ cup crumbled cotija cheese optional
• Kosher salt and freshly cracked black pepper
• Red pepper flakes to taste

For the Roasted Vegetables:

• 2 cups sliced delicata squash
• 2 cups shiitake mushrooms
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and freshly cracked black pepper

For the Cilantro Vinaigrette:

• 1 shallot roughly chopped
• 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
• 1 clove garlic
• 1/2 teaspoons red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

Instructions

For the Roasted Vegetables:

1. Preheat oven to 425 degrees F.
2. On a large baking sheet, toss together the veggies, olive oil, salt, pepper, cumin and paprika (or your favorite spice blend). Once coated, evenly distribute the vegetables on the baking sheet.
3. Transfer the baking sheet into the oven and roast for 25-30 minutes until they are fork tender.

For the Crispy Grain:

1. Heat the olive oil in a large skillet. Add the cooked grain and toast for 3-4 minutes until golden brown and crunchy.
2. Remove and set aside to cool.

For the Salad:

1. Toss the greens, olive oil, lime juice and salt in a large bowl and then add piles of the avocados, grain, black beans, cotija (optional) and roasted vegetables.
2. Season with salt, pepper and red pepper flakes and serve alongside the cilantro vinaigrette.

For the Cilantro Vinaigrette:

1. Combine everything in a high powered blender and blend until smooth.
2. Taste and adjust salt and pepper as needed.