Korean-Inspired Quinoa

I had one jar left from this year's batch of kimchi to finish before thinking of making more.  It kept staring at me every time I opened the fridge.  Also, I'm going to need more pint jars back if I keep canning things.

Now, using kimchi and Bibigo sauce doesn't automatically make a dish Korean, and quinoa is American.  That's why I'm calling this "inspired" and not putting a non-American label on it.  It's a vaguely Asian quinoa bowl, and quite yummy, which I don't always say when I make quinoa.  With so much going on, you don't even notice that it's also vegan and gluten-free (vegan assuming the kimchi is).

1 acorn squash
1 Tb olive oil
*1 C dry quinoa, any color
*2 C kimchi
*2 ribs celery
1 package firm tofu
*1/4 C (ish) Korean BBQ sauce

1.  Preheat oven to 375º.  Line a sheet pan with parchment or foil for easier clean-up.  Wash acorn squash and cut in half stem to blossom end.  Scoop out seeds and slice into wedges.  Arrange in a single layer on baking sheet and rub lightly with oil.  Roast 20 minutes, flip, and roast until cooked through, about another 10 to 15 minutes.

2.  While the squash is roasting, cook the quinoa according to package directions.  This will probably include rinsing to remove any saponins.  Don't skip that step.

3.  Thinly slice the celery.  It's really optional, but I liked the non-fermented crunch added to an otherwise soft dish.  Cut the tofu into smaller slabs any size you would like for your presentation.

4.  When all the elements are ready, you can make a large serving bowl or portions.  Spoon quinoa into the bowl first.  Arrange squash, tofu, celery, and kimchi on top.  Drizzle with sauce.  It's tempting to put on a lot of sauce, but the kimchi brings its own flavor that you don't want to drown out.  Serve hot.

Difficulty rating  π