Butternut Squash Arugula and Goat Cheese Quinoa

Butternut Squash, Arugula and Goat Cheese Quinoa

Butternut Squash, Arugula and Goat Cheese Quinoa

45 minutes

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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)
Instructions

Preheat oven to 450F.

Spray a cookie sheet with nonstick spray.

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.

Roast butternut squash for 20-25 minutes, until fork tender.

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.

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.

Serve immediately, garnished with toasted nuts, if desired.

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner

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