Butternut Squash, Arugula and Goat Cheese Quinoa
Total Steps
7
Ingredients
9
Tools Needed
5
Ingredients
- 2 tablespoons olive oil
- 1 whole butternut squash, peeled and cut into 1/2 inch cubes
- 1 cup quinoa
- 2 cups water or chicken stock
- 5 cups arugula
- 2 tablespoons balsamic vinegar
- 2 ounces goat cheese
- Salt and pepper
- 1/2 cup walnuts or pecans, toasted(optional)
Instructions
Step 1
Preheat oven to 450˚F.
Step 2
Spray a cookie sheet with nonstick spray.
Step 3
Toss butternut squash with about 1 tablespoon olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet.
Step 4
Roast butternut squash for 20-25 minutes, until fork tender.
Step 5
While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 teaspoon salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
Step 6
In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tablespoon olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
Step 7
Serve immediately, garnished with toasted nuts, if desired.