Saladsclosetcooking
Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
A quinoa salad with roasted pumpkin, green beans and red peppers in a Thai style peanut sauce dressing.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
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.
pumpkin, cut into 1/2 inch cubes2 cupsoil1 tablespoon
2
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.
quinoa1 cup
3
Meanwhile, blanch the green beans in boiling water until they just turn a dark green and plunge them into cold water.
4
Toss everything into the mixture of the peanut sauce and the coconut milk and enjoy.
Nutrition Facts
calories
Calories 337
fat Content
Fat 14g
fiber Content
Fiber 9g
sugar Content
Sugars 7g
sodium Content
Sodium 21mg
protein Content
Protein 11g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0
carbohydrate Content
Carbs 45g
saturated Fat Content
Saturated 4g
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