Looking for a salad that truly feels like a full meal? This Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing offers a fantastic blend of flavour, nutrition, and fulfilment. It’s satisfying, vibrant, and packed with various textures—from the tender roasted pumpkin to the crunchy green beans and fluffy quinoa. The highlight of this dish is the rich, creamy peanut dressing inspired by Thai cuisine, which beautifully unites all the elements with a perfect mix of savoury, tangy, and a hint of sweetness.
Whether you’re following a plant-based diet, prepping meals for the week, or just yearning for something unique and tasty, this salad certainly delivers. It’s not merely a meal—it’s a dish you’ll eagerly anticipate, one that encourages conversation and prompts others to request the recipe.
Why This Roasted Pumpkin and Green Bean Quinoa Salad Will Become Your Favorite
- Loaded with flavour: Savory roasted pumpkin, crispy green beans, fluffy quinoa, and that irresistible Thai peanut dressing.
- Rich in protein and fibre: An excellent salad option for vegans, vegetarians, and anyone focusing on clean eating.
- Adaptable: enjoy it warm, chilled, or at room temperature.
- Perfect for meal prep: Prepare in advance and keep it stored for the week.
- Naturally gluten-free and vegan.
Ingredients For Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
- Salad Base
- 2 cups pumpkin (cubed and roasted)
- 1 cup uncooked quinoa (yields ~3 cups cooked)
- ½ pound green beans, trimmed and blanched or roasted
- 1 red bell pepper, diced
- 2 green onions, sliced
- ¼ cup chopped roasted peanuts
- ¼ cup fresh cilantro
- Optional: Baby spinach or shredded red cabbage for extra greens and crunch
- Thai Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 1 tbsp maple syrup or honey
- 2 tsp grated fresh ginger
- Water to thin to your preferred consistency
How to Prepare Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
- Roast the Pumpkin:
Preheat the oven to 400°F (200°C). Combine pumpkin cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes or until they are golden and tender.
- Cook the Quinoa:
Thoroughly rinse 1 cup of quinoa. Place it in a pot with 1¾ cups of water, bring to a boil, then lower the heat, cover, and let it simmer for 15 minutes. Allow it to sit off the heat for another 5 minutes, then fluff it up.
- Prepare the Green Beans:
Blanch the green beans in boiling water for 2–3 minutes, then move them to an ice bath. For enhanced flavor, you can roast them alongside the pumpkin.
- Mix the Dressing:
In a bowl, whisk together all the ingredients for the dressing. Gradually add water until you achieve a smooth and pourable consistency.
- Combine and Serve:
In a large bowl, mix the quinoa, roasted pumpkin, green beans, red pepper, and green onions. Drizzle with the Thai peanut dressing and top with chopped peanuts and cilantro. You can serve this salad right away or chill it for later.
Suggestions for the Best Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
- Allow the quinoa and vegetables to cool before combining them to maintain their crispness.
- To keep the green beans bright and slightly crunchy, avoid overcooking them.
- Modify the dressing’s flavour with a bit of lime juice or water, based on whether you prefer it tangy or creamy.
- For efficient meal prep, store the salad and the dressing in separate containers.
- If you want to add some heat, incorporate a pinch of chilli flakes or a drizzle of sriracha for a delightful spicy touch.
What to Serve With the Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
This colourful and delicious salad is extremely adaptable! Utilize it as:
- A light main dish that’s refreshing.
- A popular side dish at barbecues or gatherings.
- A healthy lunch option for work or an effortless meal prep solution.
- A substantial base for incorporating grilled proteins.
Ideal Pairings Roasted Pumpkin and Green Bean Quinoa Salad
- Grilled tofu or seasoned tempeh.
- Roasted chicken or baked salmon.
- A piece of crusty whole-grain bread to complete the meal.
How to Store the Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
Storage Advice
- To preserve freshness, store the salad and dressing in separate containers.
- It can remain fresh in the refrigerator for as long as 4 days.
- Before pouring, make sure to shake or whisk the dressing thoroughly.
- For optimal flavour, this salad is best enjoyed cold or at room temperature.
Nutritional Advantages of Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
This salad is not only delicious but also highly nutritious:
- Quinoa provides a generous amount of plant protein and fibre to keep you satisfied and energized.
- Pumpkin offers a significant amount of beta-carotene and vitamin A, promoting healthy skin and vision.
- Green beans contribute a crunchy texture along with folate and vitamin K to support your body’s functions.
- The Thai peanut dressing enhances the dish with healthy fats and a flavorful richness.
An ideal option for anyone following a vegetarian, vegan, or gluten-free diet!
Conclusion
This Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing is more than just an ordinary salad—it’s a flavorful, nutrient-rich meal that excels in taste, texture, and versatility. In preparing meals for the week, serving a large group, or seeking a hearty, plant-based dish, this Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing meets all your needs. The combination of savoury roasted pumpkin, crisp green beans, and zesty Thai peanut dressing ensures that each mouthful is bold and satisfying.
Incorporate it into your weekly meal plan—you won’t be disappointed. And if you enjoy it, be sure to share it, save it, or leave your feedback!
Frequently asked questions(FAQs) about Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
Q1: Is it possible to use canned pumpkin?
No—this salad requires freshly roasted pumpkin to provide the right flavour and texture. Canned pumpkin is too soft and moist for this dish.
Q2: What’s the ideal method for cooking quinoa for salad?
Rinse it well to eliminate any bitterness. Cook it with a 1:1:75 ratio of quinoa to water. After cooking, let it rest for 5 minutes and fluff it with a fork.
Q3: What can I substitute for peanut butter?
Sunflower seed butter or almond butter are great alternatives. Tahini can also be used, but it will alter the flavour profile.
Q4: How can I make it more filling?
Add roasted chickpeas, tofu, tempeh, or even a fried egg on top if you’re not strictly vegan.
