It’s time for another pumpkin recipe and this time we’ve got a roasted pumpkin and green bean quinoa salad in a tasty Thai peanut dressing. Quinoa makes for both a nice addition to a salad and a great base for salads and if you are using it as a base for a salad all you really need to do is add some veggies, like pumpkin, along with a dressing and you’re done! In addition to the pumpkin I added green beans (which I blanched rather than roasted to retain their bright green colour and crispy crunch) and red peppers along with some green onions and cilantro. The pumpkin and Thai peanut sauce combo is a fabulous one, and the inspiration for this salad, so a dressing based on it was a must! Although it’s not required, I like to serve this salad on a bed of baby spinach, just to get some more veggie goodness!
For those that like it extra spicy, go ahead and load on that sriracha!
Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4
A quinoa salad with roasted pumpkin, green beans and red peppers in a Thai style peanut sauce dressing.
ingredients
- 2 cups pumpkin, cut into 1/2 inch cubes
- 1 tablespoon oil
- salt and pepper to taste
- 1 cup quinoa
- 1 3/4 cups water or 1 (14 ounce can) coconut milk
- 1/2 pound green bean, trimmed and cut into bite sized pieces
- 1 red pepper, diced
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanut sauce
- 1/4 cup coconut milk
directions
- Toss with the pumpkin in the oil and salt and pepper, place in a single layer on a baking pan and roast in a preheated 400F/200C oven until tender, about 20 minutes, mixing midway through.
- Meanwhile, bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the water has been absorbed, about 15 minutes, before removing from heat and letting sit covered for 5 minutes.
- Meanwhile, blanch the green beans in boiling water until they just turn a dark green and plunge them into cold water.
- Toss everything into the mixture of the peanut sauce and the coconut milk and enjoy.
Option: Replace the pumpkin with another sweet winter squash such as butternut squash or kobacha, etc..
Option: Serve over a bed of greens such as baby spinach or baby kale.
Option: Roast the green beans with the pumpkin.
Option: Serve over a bed of greens such as baby spinach or baby kale.
Option: Roast the green beans with the pumpkin.
Nutrition Facts: Calories 337, Fat 14g (Saturated 4g, Trans 0), Cholesterol 0, Sodium 21mg, Carbs 45g (Fiber 9g, Sugars 7g), Protein 11g
Nutrition by: 
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Yay for more pumpkin! I love it paired with Thai flavors and absolutely MUST try this!!
Yummy! What a wonderful fall salad! I love the thai peanut dressing, I actually make a similar one with a quinoa salad I make, but this is definitely better for this season 🙂
This is one GIANT bowl of yum. I am obsessed with peanut dressing!
Oh my!! this is a beautiful salad. I would so enjoy this. Catherine
Love the stunning colors in this salad and that peanut sauce + coconut milk just put this over the top!
I bet this is so good! These flavors are perfection!
This looks so fresh and yummy!
It's the middle of December with no posts since October – is everything okay with Kevin? Hope so…
Come back and cook! I miss you. :,(
If you need inspiration, how about a tourtiere?
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Yummy salad, I might try this for Christmas
Thanks for sharing!
Come back!! :'( Teach me how to cook for Christmas in a closet!
Kevin: Are you still posting? Haven't heard from you in months. Hope all is well. I miss your inspiration. Update, please!
Where have you been?? Nothing posted here or on facebook – hope you are okay!
No more recipes?