Pre-heat the oven to 425°F. Rinse and drain quinoa. Add quinoa to a pot with 1 1/2 cups salted water and bring to a boil. Reduce heat to low and cover. Cook for about 20 minutes, until the grains are tender.

Line a baking sheet with foil. Place butternut squash on baking sheet and toss with 2 tablespoons olive oil, spices, and salt and pepper to taste. Bake for about 15 minutes.

Zest the lemon, then cut it in half. In the same bowl as the lemon zest, whisk together tahini, sesame oil, maple syrup, half the lemon juice, and 3 tablespoons of warm water.

Rinse the kale and pick the leaves from the stems. Chop into bite-size pieces. In a large mixing bowl, add kale, remaining lemon juice, a drizzle of olive oil, and salt to taste. Massage this mixture and divide kale into serving bowls.

Once the squash has cooked for 15 minutes (see above), add onions and pumpkin seeds and return to the oven. Turn on the broiler and cook for another 5 minutes or so, turning once. Vegetables will be tender and golden when ready. (Watch closely to prevent the roasting veggies from burning!)

Add quinoa to the kale in the bowls. Then add roasted veggies and drizzle tahini sauce over everything. Garnish with dried cranberries.