Thai Butternut Quinoa Salad (Gluten-Free)
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This beautiful Thai quinoa salad is packed with antioxidant-rich, nutritious ingredients and bursting with flavor. It's the perfect salad to make ahead and enjoy for lunch throughout the week or to serve at a cookout with family and friends.
  • 3 cups butternut squash, cubed (~1 small butternut squash)
  • 2 tsp olive oil
  • Pinch of sea salt
  • 1½ cups cooked quinoa
  • 2 cups kale, torn
  • 1 cup purple cabbage, chopped
  • 1 red bell pepper, chopped
  • ¼ cup each fresh basil and cilantro, roughly chopped
  • 2-3 tbsp thinly sliced green onion
  • ¼ cup unsalted cashews, roughly chopped
  • **Dressing**
  • 2 tbsp Tahini (sesame seed paste)
  • 1 tbsp honey
  • 2 tbsp Tamari (or reduced-sodium soy sauce if not making gluten-free)
  • 1 tsp freshly ground ginger
  • 1 tbsp olive or canola oil
  • 1 tsp fish sauce (optional)
  • 1 tbsp water
  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Add butternut squash, drizzle with olive (or coconut) oil and add a pinch of sea salt. Toss to evenly distribute and spread out squash evenly on pan, avoiding crowding. Roast for 25 minutes, flipping once halfway through.
  2. This step is optional but if you prefer kale more mild and softer in texture, I would recommend massaging it gently with a touch of olive oil for ~1-2 minutes until it starts to slightly break down. Once it reaches your desired level of tenderness, combine it in a large bowl with remaining salad ingredients: quinoa, purple cabbage, bell pepper, basil, cilantro, green onion and cashews.
  3. In a separate bowl, whisk together dressing ingredients until creamy. Add more water to reach desired consistency if needed.
  4. Once squash has roasted, allow it to cool for ~5 minutes before adding it in salad. Once added, pour dressing into salad and toss to evenly distribute. Top with additional cashews or herbs before serving if desired. Serve cold or at room temperature.
Store leftovers refrigerated in an air-tight container for up to 4 days
To make vegan, sub honey for pure maple syrup
Nutrition Information
Serving size: 1 cup prepared Calories: 193 Fat: 9 gm Saturated fat: 1 gm Carbohydrates: 22 gm Sugar: 6 gm Sodium: 292 mg Fiber: 5 gm Protein: 6.5 gm
Recipe by Dishing Out Health at