1

Cook the quinoa according to package directions and set aside. Season lightly with salt.

2

Preheat the oven to 450℉.

3

In a bowl, mix together the gochujang, oil, rice vinegar, soy sauce and maple syrup.

4

Spread the squash and shallots on a large rimmed baking sheet and season with half the salt. Spoon about two tablespoons of the gochujang mixture onto the squash and shallots and toss to combine.

5

Transfer the baking sheet to the oven and bake for 12 minutes.

6

Remove from the oven and move the veggies to the sides and place the salmon in the center, season with the remaining salt. Spoon another two to three tablespoons of the gochujang mixture over the salmon and a light drizzle again over the squash and shallots.

7

Return to the oven and bake for eight to ten minutes, until the salmon is cooked through and flaky. Broil for one to two minutes if desired.

8

Meanwhile, heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Pour the butter into the bowl with the remaining gochujang mixture.

9

When ready to serve, divide the quinoa, salmon and veggies into bowls. Drizzle with the brown butter gochujang sauce and garnish with green onions. Enjoy!