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Thai Butternut Quinoa Salad

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Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course, Salad
Servings 6

Equipment

  • Small saucepan
  • baking sheet
  • mixing bowls

Ingredients
  

  • 1-2 medium Butternut Squash peeled and cubed
  • 2 tbsp Extra-virgin Olive oil
  • 1/2 tsp Kosher salt
  • 1 cup Quinoa 2 cups of liquid
  • 2 cups Vegetable broth
  • 2 packed cups Spinach roughly chopped
  • 1.5 cups Red/purple Cabbage shredded
  • 1 cup Carrots Matchsticks
  • 1 red Bell Pepper thinly sliced
  • 1/3 cup Roasted Peanuts roughly chopped
  • 3 tbsp Fresh Basil chopped
  • 1 Avocado Peeled and sliced or cubed

Creamy Ginger Dressing

  • 2 tbsp Tahini or peanut butter
  • 2 tbsp Lime juice
  • 2 tbsp Sweet Red Chili sauce
  • 1 tbsp Honey or Maple syrup
  • 2 tbsp Fish sauce sub for tamari or soy sauce
  • 1 tsp Freshly grated Ginger
  • 1/4 tsp Kosher salt
  • 1/4 cup Avocado oil or neutral oil of choice

Instructions
 

  • Preheat oven to 400ºF. Toss squash in 2 Tbsp. olive oil and kosher salt; spread evenly on a rimmed baking sheet. Place in the oven and bake for 25 to 35 minutes, tossing once halfway through, until the squash is tender and lightly browned.
  • Meanwhile, combine quinoa and broth in a small saucepan. Bring mixture to a boil, cover, reduce heat, and gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Transfer to a large bowl.
  • Prepare Creamy Ginger Dressing by combining all ingredients except oil in a small bowl; stir to combine. Gently stream in oil, whisking constantly, until dressing is smooth.
  • Add kale to bowl with quinoa, and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add cabbage, carrots, bell pepper, and butternut squash. Season ingredients with a pinch of salt. Add dressing and gently toss to combine. Stir in peanuts and fresh basil, and garnish with avocado (if using).
Keyword bell peppers, butternut squash, carrots, Ginger, quinoa
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