Name: Thai Butternut Quinoa Salad
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 4 heaping butternut squash (peeled and cubed); 2 tbsp extra-virgin olive oil; 0.5 tsp kosher salt; 1 cup dry quinoa; 2 cup vegetable broth; 2 packed kale (stemmed and roughly chopped (lacinato or green curly kale)); 1.5 cup red cabbage (shredded); 1 cup matchstick carrots; 1 null red bell pepper (thinly sliced); 0.33 cup roasted peanuts (roughly chopped); 3 tbsp fresh chopped basil leaves; 1 null avocado (peeled and sliced or cubed (optional)); 2 tbsp tahini (or peanut butter); 2 tbsp lime juice; 2 tbsp sweet red chili sauce ((I use Thai Kitchen brand)); 1 tbsp maple syrup; 2 tsp tamari (or soy sauce); 1 tsp freshly grated ginger; 0.25 tsp kosher salt; 0.25 cup avocado oil (or neutral oil of choice)

Instructions

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1

Preheat oven to 400ºF. Toss cups butternut squash (4 heaping) in olive oil (2 tbsp) and kosher salt (0.5 tsp); 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.
2

Meanwhile, combine dry quinoa (1 cup) and vegetable broth (2 cups) 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.
3

Prepare Creamy Ginger Dressing by combining tahini (2 tbsp), lime juice (2 tbsp), sweet red chili sauce (2 tbsp), maple syrup (1 tbsp), tamari (2 tsp), freshly grated ginger (1 tsp) and kosher salt (0.25 tsp) in a small bowl; stir to combine. Gently stream in avocado oil (0.25 cup), whisking constantly, until dressing is smooth.
4

Add cups kale (2 packed) to bowl with dry quinoa (1 cup), and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add shredded red/purple cabbage (1.5 cups), matchstick carrots (1 cup), bell pepper (1 red), and the roasted butternut squash. Season ingredients with a pinch of salt. Add dressing and gently toss to combine. Stir in roasted peanuts (0.33 cup) and fresh chopped basil leaves (3 tbsp), and garnish with avocado (1) (if using).