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.