Hi!! By the time you see this post I will hopefully be leisurely sunning myself on a California beach, sipping mojitos, without a care in the world 🙂
So while I’m away on vacay I asked Dara, from Generation Y Foodie, to please come and share one of her fabulous recipes with you all! This girl has some of my favorite recipes on the web, always healthy, super inventive, and practical for real world cooking. I could literally cook my way through her blog Monday through Friday.. and then put it on repeat! If you don’t already follow Dara on her blog, you can find this awesome girl on Facebook, Twitter, and Pinterest! Stalk her, love her, letting her take it away……!
Hello Whipped readers! I’m Dara, aka Generation Y Foodie. I am so excited to be visiting with you today while Kristina is on vacation. When she asked me to be a guest here, I was so thrilled because she and I share food sensibilities. We both enjoy healthy, whole foods and love to experiment in the kitchen. I have become a huge fan of hers and look forward to her creative recipes. I am especially jealous of her fabulous baking skills, as I have none whatsoever. She really does it right; lots of healthy recipes and eating, with just the right amount of yummy dessert mixed in.
I agonized over what to share with you all. One of the difficult things about being a food blogger is that sometimes you are so overwhelmed with creativity and ambition that you make really complicated recipes that take a lot of time and a lot of ingredients. When you really love cooking and experimenting, it can be difficult to keep things simple. So I wanted to share a simple, healthy recipe that you can make on a weeknight in approximately 30 minutes.
I love quinoa. It’s super healthy, gluten free, and very filling. It cooks in 10 minutes and lasts for days of leftovers. I particularly appreciate its versatility, you can sub it for many other ingredients and it holds up well in soups, salads and stir fries. This recipe came together because I wanted to make a meatless meal and had a ton of quinoa and a gorgeous acorn squash lying around.
Thai food is one of my favorite cuisines because it is intensely flavorful but light. The bold flavors of a peanut-based dressing work really well with the nutty quinoa and the creamy roasted squash. I kept the additions to a minimum, only some crunchy carrot and peanuts and some cilantro for flavor. But you could add any type of veggie to this as well: I thought it would be particularly great with peas, bell pepper or bok choy.
Ingredients :
- 1 medium acorn squash (or ½ a butternut squash) peeled and chopped into ½” chunks
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 1 large carrot, peeled and diced
- ½ cup fresh cilantro, washed and chopped
- ¼ cup unsalted peanuts, chopped
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 2 cloves of garlic
- 2 tbsp fresh cilantro, washed
- 1 tbsp lime juice (approx ½ lime)
How to Make Thai Quinoa Squash Salad :
Step 1
Preheat oven to 425
Toss squash with olive oil, salt and pepper and spread evenly in a roasting pan.
Step 2
Roast for 20 minutes and then set aside
Whiles squash roasts, cook quinoa according to package directions
In a food processor, combine peanut butter, soy sauce, ginger, garlic, 2 tbsp cilantro and lime juice, puree.
Step 3
In a large bowl, toss together squash, quinoa, carrot, cilantro, and sauce
Top with chopped peanuts and more cilantro, if desired.
Thai Quinoa Squash Salad Tips :
Roast the squash properly : Use cubed butternut squash or kabocha squash, toss in olive oil, and roast until golden and tender for maximum flavor.
Cool the quinoa : Let quinoa cool completely before mixing with veggies to avoid wilting ingredients.
Balance salty-sweet-sour-spicy – A Thai salad needs all four. Use soy sauce or tamari, maple syrup or honey, lime, and chili.
Garnish last minute – Add fresh herbs, nuts, and lime wedges right before serving to keep them vibrant and crisp.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
Yes! You can prepare the quinoa, roasted squash, and dressing ahead. Store them separately in the fridge and assemble just before serving for best texture and freshness.
What kind of squash should I use?
Butternut squash is the most common, but you can also use kabocha, acorn, or delicata squash. Just make sure it’s sweet and roasts well.
How do I keep the quinoa from being mushy?
Use a 2:1 liquid-to-quinoa ratio, don’t overcook, and let it sit covered after cooking for 5 minutes before fluffing with a fork.
What type of dressing works best?
A Thai-inspired dressing with lime juice, tamari or soy sauce, sesame oil, maple syrup, and garlic/ginger works perfectly.
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Thai Quinoa Squash Salad
Course: Salad, Main, SideCuisine: AmericanDifficulty: Easy4
servings15
minutes25
minutes350
kcalA vibrant, Thai-inspired quinoa salad packed with roasted squash, fresh herbs, crunchy veggies, and a zesty lime-ginger dressing—perfect as a light main or refreshing side dish.
Ingredients
1 medium acorn squash (or ½ a butternut squash) peeled and chopped into ½” chunks
1 tbsp extra virgin olive oil
Salt and pepper to taste
1 cup quinoa, rinsed
1 large carrot, peeled and diced
½ cup fresh cilantro, washed and chopped
¼ cup unsalted peanuts, chopped
1 tbsp peanut butter
2 tbsp soy sauce
1 tsp ground ginger
2 cloves of garlic
2 tbsp fresh cilantro, washed
1 tbsp lime juice (approx ½ lime)
Directions
- Preheat oven to 425
- Toss squash with olive oil, salt and pepper and spread evenly in a roasting pan.
- Roast for 20 minutes and then set aside
- Whiles squash roasts, cook quinoa according to package directions
- In a food processor, combine peanut butter, soy sauce, ginger, garlic, 2 tbsp cilantro and lime juice, puree.
- In a large bowl, toss together squash, quinoa, carrot, cilantro, and sauce
- Top with chopped peanuts and more cilantro, if desired.
Notes
- This dish can be served warm or cold. I used the leftovers for a salad the next day for lunch. I just tossed some mixed greens in with the quinoa.
- Optional add ins: peas, bell pepper, cabbage
