This salad can be a meal in itself and includes crunchy raw peppers and wilted spinach.
Peel and thinly slice 1/2 of a large onion or a whole medium onion.
Cut an Acorn squash in half and scoop out the seeds. Following the ridges on the squash, slice it into wedges 1/2″ thick. Cut the wedges in half lengthwise if you prefer them smaller.
Toss the wedges and the sliced onion in 3 T. olive oil mixed with salt plus 1/2 t. paprika and a dash of cayenne pepper. Arrange in a single layer on a baking sheet and bake until they are nicely browned on the bottom. Flip the slices over and sprinkle with 2 T. sesame seeds. Continue roasting until the squash and onions are browned and tender. Remove and allow to cool.
While the squash is cooking, rinse 1 C. dried quinoa well and then bring to a boil with 1 1/4 C. water. Cover and cook until tender, about 15 minutes. Uncover and fluff the quinoa, then cover again for 5 minutes.
Soak and drain 2 C. spinach leaves twice, then spin dry.
Remove the stems and seeds from 2-3 Italian sweet peppers, then cut them into thin half rounds.
Make a dressing combining 2 T. olive oil, 1 t. sesame oil, 1 T. balsamic vinegar, 1 T. red wine vinegar or lemon juice, 1 t. soy sauce, and 1 small minced clove of garlic. Season with salt and pepper to taste.
When the quinoa and squash/onions have cooled a bit but are still warm, toss them together with the spinach. Add the peppers, then add the dressing a little at a time while tossing.