Butternut Squash, Arugula and Goat Cheese Quinoa

Ingredients

2 tablespoons olive oil, divided
1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)
1 cup quinoa
5 cups arugula (about 4 big handfuls)
2 tablespoons balsamic vinegar
2 ounces goat cheese
1/2 cup walnuts or pecans, toasted (optional for garnish)

Preparation

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.
7
Serve immediately, garnished with toasted nuts, if desired.

 



Yield:

4 side dish servings

Added:

Friday, November 19, 2010 - 10:54am

Creator:

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