Butternut Squash, Arugula and Goat Cheese Quinoa
Butternut Squash, Arugulan and Goat Cheese Quinoan is a main course that serves 4. For $2.51 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 24g of fat, and a total of 492 calories. 3 people were
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons olive oil
- 1 butternut squash
- 1 cup quinoa
- 2 cups chicken stock
- 5 cups arugula
- 2 tablespoons balsamic vinegar
- 2 ounces goat cheese
- 4 servings salt and pepper
- 0.5 cup walnuts
Instructions
- 1
Preheat oven to 450F.
- 2
Spray a cookie sheet with nonstick spray.
- 3
Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper.
- 4
Spread in one layer on cookie sheet.
- 5
Roast butternut squash for 20-25 minutes, until fork tender.
- 6
While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
- 7
In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
- 8
Serve immediately, garnished with toasted nuts, if desired.