Thai Butternut Quinoa Salad
This Thai Quinoa Salad features roasted butternut squash, tender kale, and a creamy ginger dressing. This easy and flavorful quinoa salad is vegan, gluten-free, and perfect for healthy meal prep lunches throughout the week, offering a delightful blend of sweet and savory flavors with cool, crunchy textures.
Instructions
- 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).
Nutrition Facts
Per portion