Butternut Squash, Arugula and Goat Cheese Quinoa
By: Bull City Food
Published: Friday, November 19, 2010 - 10:54am

Ingredients




2 tablespoons olive oil, divided
1 whole butternut squash, peeled and cut into ½ 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 and pepper
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.