For the Salad:

• To each of 4 bowls, add  1 cup kale, 1/2 cup quinoa, 1/4 of the sliced onions, 1/4 of the sliced cucumbers, 1/4 cup of shredded carrots, 1/4 cup of edamame and 1 hard boiled egg.

For the Gochugang Vinaigrette:

• Whisk all dressing ingredients together until fully combined.

For the Pumpkin Seed Granola:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat.
2. In a medium size mixing bowl combine walnuts, oats, salt, pepita seeds, maple syrup, coconut oil and vanilla extract. Use a rubber spatula to stir. Make sure all ingredients are coated in the oil/maple syrup.
3. Pour the granola onto prepared baking sheet and use the rubber spatula to press it into a thin layer. Bake for 12-15 minutes or until the edges are slightly browned. Remove the pan from the oven and allow the granola to cool for at least 15 minutes.
4. After 15 minutes, break up the granola with your hands into whatever size chunks you desire. The granola will store in an airtight container for up to a week. You will have extra. It's great for a yogurt topper, a quick snack or even with milk poured over it. Don't throw it away!

Assembly: 

• Top each grain bowl with 1/4 cup of pumpkin seed granola and drizzle on desired amount of gochujang vinaigrette.