Thai Butternut Quinoa Salad

dishingouthealth.com

Tbaxter

4 heaping cups peeled and cubed butternut squash

2 Tbsp. extra-virgin olive oil

½ tsp. kosher salt, divided

1 cup dry quinoa

2 cups vegetable broth

2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)

1 ½ cups shredded red/purple cabbage

1 cup matchstick carrots

1 red bell pepper, thinly sliced (optional)

⅓ cup roasted peanuts, roughly chopped

3 Tbsp. fresh chopped basil leaves

1 avocado, peeled and sliced or cubed (optional)

subheading: Creamy Ginger Dressing:

2 Tbsp. tahini (or peanut butter)

2 Tbsp. lime juice

2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)

1 Tbsp. honey or maple syrup

2 tsp. fish sauce (or soy sauce)

½ tsp. freshly grated ginger

¼ tsp. kosher salt

¼ cup extra-virgin olive oil

Directions at dishingouthealth.com

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