Thai Butternut Quinoa Salad

Thai Butternut Quinoa Salad is a vibrant, wholesome, and flavor-packed dish that brings together roasted butternut squash, fluffy quinoa, and a variety of colorful, fresh veggies—all tossed in a zesty Thai-inspired peanut dressing. It’s a perfect balance of sweet, savory, and tangy flavors with a satisfying mix of textures. The creamy peanut sauce brings everything together, creating a nourishing and delicious salad that can be enjoyed warm or cold.

This Thai Butternut Quinoa Salad is incredibly versatile—it works well as a main dish for lunch or dinner, as a hearty side at gatherings, or even for meal prep throughout the week. Packed with plant-based protein from the quinoa and bursting with vitamins from the fresh veggies, it’s not only delicious but also nutritious.

I first made this salad when I was experimenting with new ways to use butternut squash and wanted something that combined bold Thai flavors with healthy, whole ingredients. The combination of the nutty quinoa, roasted squash, crunchy veggies, and tangy peanut dressing was a winner, and now it’s one of my go-to salads whenever I’m craving something fresh yet satisfying.

Why You’ll Love This Thai Butternut Quinoa Salad

1. Flavor Explosion: The combination of sweet roasted butternut squash, tangy peanut dressing, and crunchy veggies creates a perfect balance of flavors.
2. Healthy and Nourishing: Packed with fiber, plant-based protein, vitamins, and minerals, this salad is as nutritious as it is delicious.
3. Vegan and Gluten-Free: This salad is naturally vegan and gluten-free, making it perfect for a variety of dietary preferences.
4. Great for Meal Prep: It holds up well in the fridge, making it an excellent option for meal prep. You can make it ahead and enjoy it for lunch or dinner throughout the week.
5. Customizable: You can easily swap out the veggies or add your favorite protein, like tofu, chicken, or shrimp, to make it your own.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Total time: 45-50 minutes
• Yield: Serves 4-6
• Serving Size: Approximately 1 ½ cups

Nutritional Information (per serving)

• Calories: 380 kcal
• Carbs: 52g
• Protein: 10g
• Fat: 15g
• Fiber: 9g
• Sugar: 10g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make this delicious Thai Butternut Quinoa Salad:

For the Salad:

• 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth (for cooking the quinoa)
• 1 red bell pepper, thinly sliced
• 1 carrot, shredded
• 1 cucumber, thinly sliced or julienned
• ½ cup purple cabbage, thinly sliced
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped (optional)
• ¼ cup roasted peanuts (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

For the Thai Peanut Dressing:

• ¼ cup peanut butter (creamy or crunchy)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice (freshly squeezed)
• 2 teaspoons maple syrup (or honey)
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha (or more, to taste)
• 1 garlic clove, minced
• 1 tablespoon water (to thin, if needed)

Optional Add-Ins:

• Tofu: Add crispy pan-fried tofu for extra protein.
• Chickpeas: Toss in roasted or plain chickpeas for an added boost of fiber and protein.
• Avocado: For extra creaminess, top the salad with sliced avocado.
• Edamame: Add shelled edamame for more plant-based protein and texture.

Topping Suggestions:

• Chili flakes, for extra heat
• Crushed peanuts, for added crunch
• Lime wedges, for a citrusy finish
• Fresh basil leaves, for more herbaceous flavor

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat the Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Season the Squash:

In a large mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, cumin, paprika, salt, and pepper. Make sure the squash is evenly coated with the oil and spices.

3. Roast the Squash:

Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized on the edges. Stir halfway through cooking to ensure even roasting.

Step 2: Cook the Quinoa

1. Rinse the Quinoa:

Rinse 1 cup of quinoa under cold water in a fine-mesh sieve to remove the bitter coating (saponin).

2. Cook the Quinoa:

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.

3. Fluff the Quinoa:

Once cooked, remove the quinoa from the heat and let it sit for 5 minutes. Fluff with a fork and set aside to cool slightly while you prepare the dressing and vegetables.

Step 3: Prepare the Dressing

1. Mix the Ingredients:

In a small bowl or jar, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, Sriracha, and minced garlic. Stir until smooth and creamy. If the dressing is too thick, add 1 tablespoon of water at a time until you reach your desired consistency.

2. Taste and Adjust:

Taste the dressing and adjust the seasoning by adding more soy sauce for saltiness, lime juice for tang, or Sriracha for heat. Set the dressing aside.

Step 4: Prepare the Vegetables

While the butternut squash and quinoa are cooking, prepare your fresh vegetables:

• Red Bell Pepper: Thinly slice the bell pepper for a sweet and crunchy bite.
• Carrot: Shred or julienne the carrot for added texture and color.
• Cucumber: Thinly slice or julienne the cucumber for a refreshing crunch.
• Purple Cabbage: Thinly slice the cabbage for a pop of color and slight bitterness.
• Green Onions: Slice the green onions for a mild oniony flavor.
• Herbs: Chop the cilantro and mint (if using) for a fresh, herbaceous finish.

Step 5: Assemble the Salad

1. Combine the Ingredients:

In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, and fresh vegetables (bell pepper, carrot, cucumber, cabbage, and green onions). Toss everything together gently to combine.

2. Add the Dressing:

Pour the peanut dressing over the salad and toss until everything is evenly coated. Make sure the dressing covers all the ingredients for maximum flavor.

3. Garnish the Salad:

Top the salad with chopped cilantro, mint, roasted peanuts, and sesame seeds for extra texture and flavor. Garnish with lime wedges and chili flakes if you like a little extra heat.

Step 6: Serve and Enjoy

Your Thai Butternut Quinoa Salad is now ready to serve! Enjoy it immediately as a warm salad, or let it chill in the refrigerator for a cold, refreshing meal. This salad makes a perfect lunch, side dish, or light dinner.

How to Serve

• As a Main Dish: This salad is hearty enough to be served as a main dish for lunch or dinner. Pair it with a side of grilled tofu or tempeh for added protein.
• As a Side Dish: Serve it alongside grilled chicken, shrimp, or fish for a complete, balanced meal.
• For Meal Prep: This salad is excellent for meal prepping. Prepare all the ingredients and store them in the fridge for up to 4 days. When ready to eat, toss with the dressing and enjoy a quick, healthy meal.

Additional Tips for Success

1. Roast the Squash Until Golden: Be sure to roast the butternut squash until it’s tender and caramelized. This brings out its natural sweetness and adds a depth of flavor to the salad.
2. Cool the Quinoa Slightly: Let the quinoa cool slightly before mixing it with the vegetables. This prevents the veggies from wilting and keeps the salad fresh and crisp.
3. Adjust the Dressing to Taste: The peanut dressing is key to this salad’s flavor. Adjust the seasoning by adding more lime juice, soy sauce, or Sriracha depending on your taste preferences.
4. Use Fresh Herbs: Fresh cilantro and mint add a burst of flavor that complements the Thai-inspired dressing. If you don’t have mint, you can also use fresh basil.
5. Make It Your Own: Feel free to customize this salad by adding your favorite veggies, proteins, or toppings. Roasted chickpeas, tofu, or even grilled shrimp would be delicious additions.

Recipe Variations

This Thai Butternut Quinoa Salad is versatile and can be customized in many ways to suit your taste. Here are a few variations to try:

1. Thai Butternut and Tofu Quinoa Salad:

Add crispy tofu to the salad for extra protein. To make crispy tofu, press and cube a block of tofu, then pan-fry or bake it until golden and crispy. Toss it into the salad for a hearty, plant-based protein boost.

2. Spicy Thai Butternut Quinoa Salad:

If you like a little heat, add extra Sriracha or chili flakes to the peanut dressing. You can also toss in fresh jalapeño slices or Thai chilis for a spicier kick.

3. Thai Butternut Quinoa Salad with Shrimp:

For a seafood twist, add grilled or sautéed shrimp to the salad. The shrimp pairs beautifully with the peanut dressing and adds a delicious, savory element to the dish.

4. Thai Butternut and Chickpea Quinoa Salad:

Roasted or plain chickpeas make a great addition to this salad. Chickpeas add texture, protein, and fiber, making the salad even more filling.

5. Grain-Free Thai Butternut Salad:

For a lower-carb version, replace the quinoa with cauliflower rice or simply omit the grains altogether. The roasted butternut squash and fresh veggies will still provide plenty of flavor and texture.

Freezing and Storage

Storing Leftovers:

Store any leftover salad in an airtight container in the refrigerator for up to 4 days. The salad holds up well, and the flavors actually improve as they marinate together.

Freezing:

While the fresh vegetables don’t freeze well, you can freeze the roasted butternut squash and quinoa separately. Let them cool completely before transferring them to freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and toss with the fresh veggies and dressing when ready to serve.

Special Equipment

• Large Baking Sheet: For roasting the butternut squash.
• Fine-Mesh Sieve: For rinsing the quinoa thoroughly before cooking.
• Large Salad Bowl: Use a large mixing bowl to toss all the salad ingredients evenly with the dressing.

Frequently Asked Questions

1. Can I use pre-cut butternut squash?

Yes! Using pre-cut butternut squash can save time. Just be sure to season it well before roasting for the best flavor.

2. Can I use other grains besides quinoa?

Absolutely! This salad works well with other grains like farro, bulgur, or brown rice. Just adjust the cooking time according to the grain you choose.

3. Can I make the dressing ahead of time?

Yes, the peanut dressing can be made up to 5 days ahead of time. Store it in an airtight container in the refrigerator and give it a good stir before using.

4. Can I serve this salad warm or cold?

You can enjoy this salad either warm or cold. If you prefer it warm, serve it right after tossing the roasted butternut squash and quinoa with the fresh veggies and dressing. For a chilled version, refrigerate the salad for at least 30 minutes before serving.

5. Can I make this salad nut-free?

Yes! For a nut-free version, simply replace the peanut butter with sunflower seed butter or tahini in the dressing. The flavors will still be rich and creamy without the use of nuts.

Conclusion

This Thai Butternut Quinoa Salad is a delicious, wholesome, and versatile dish that’s perfect for any occasion. The combination of roasted butternut squash, quinoa, fresh veggies, and a tangy peanut dressing creates a flavorful and satisfying meal that’s packed with nutrients. Whether you’re looking for a healthy lunch, a side dish for dinner, or a meal prep option, this salad is sure to become a favorite in your kitchen.

I hope you enjoy making and eating this vibrant salad as much as I do! Feel free to customize the ingredients and flavors to suit your taste, and get creative with different veggies, proteins, and toppings.

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