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.

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

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.
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.
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.

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