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Butternut Squash, Arugula and Goat Cheese Quinoa

Name: Butternut Squash, Arugula and Goat Cheese Quinoa
Total time: 45 min
Yield: 4 servings
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)

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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

492 kcal

Calories

16 g

Protein

24 g

Fat

58 g

Carbs

Ingredients

For 4 servings

Estimated cost~€18.50 · ~€4.65/serving

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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.