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Roasted Butternut Squash and Swiss Chard Quinoa Bibimbap
- 1 tablespoon oil
- 1 tablespoon gochugaru
- 2 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch swiss chard, sliced
- 1 tablespoon sesame oil
- 4 ounces shiitake, sliced
- 4 eggs
- 1 cup black beans
- 1/2 cup cucumber, shredded
- 1/2 cup carrot, shredded
- toasted sesame seeds to taste
- toasted seaweed powder to taste
- green onions to taste
- gochujang sauce to taste
Directions:View on Closet Cooking
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