Butternut Squash, Arugula And Goat Cheese Quinoa Recipe

Name: Butternut Squash, Arugula And Goat Cheese Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil divided; 1 whole butternut squash peeled and cut into 1/2 inch cubes, about 3 cups chopped; 1 cup quinoa; 2 cups water or chicken stock; 5 cups arugula about 4 big handfuls; 2 tablespoons balsamic vinegar; 2 ounces goat cheese; salt; pepper; 1/2 cup walnuts or pecans, toasted, optional for garnish

Servings: persons

2 tablespoons olive oil divided
1 whole butternut squash peeled and cut into 1/2 inch cubes, about 3 cups chopped
1 cup quinoa
2 cups water or chicken stock
5 cups arugula about 4 big handfuls
2 tablespoons balsamic vinegar
2 ounces goat cheese
salt
pepper
1/2 cup walnuts or pecans, toasted, optional for garnish

1
Preheat oven to 450 F.
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. Spread in one layer on cookie sheet.
4
Roast butternut squash for 20-25 minutes, until fork tender.
5
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.
6
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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil divided, 1 whole butternut squash peeled and cut into 1/2 inch cubes, about 3 cups chopped, 1 cup quinoa, 2 cups water or chicken stock, and more.

Yes, Butternut Squash, Arugula And Goat Cheese Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Arugula And Goat Cheese Quinoa

How did you like this recipe?

Frequently Asked Questions