Butternut Squash Arugula and Goat Cheese Quinoa

Butternut Squash, Arugula and Goat Cheese Quinoa

Butternut Squash, Arugula and Goat Cheese Quinoa

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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.

AI Chef 
Personal Notes 
Personal Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Butternut Squash Soup
Butternut Squash Soup

Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes

45 minutes
Butternut Squash Pasta
Butternut Squash Pasta

The recipe Butternut Squash Pasta can be made in roughly 1 hour. One portion of this dish contains

1 hour