Butternut Squash, Arugula and Goat Cheese Quinoa

You can never have too many main course recipes, so give Butternut Squash, Arugulan and Goat Cheese Quinoan a try. One portion of this dish contains about 16g of protein, 24g of fat, and a total of 492 calories. For $2.51 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have balsamic vinegar, butternut squash, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. 3 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 95%, this dish is outstanding. Butternut Squash, Arugulan and Goat Cheese Quinoa, 5-Ingredient Butternut Squash, Arugulan and Goat Cheese Pasta, and Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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)

Equipment:

oven

baking sheet

sauce pan

bowl

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
492 Calories
16g Protein
23g Total Fat
57g Carbs
97% Health Score
Limit These
Calories
492k
25%

Fat
23g
37%

  Saturated Fat
4g
29%

Carbohydrates
57g
19%

  Sugar
8g
9%

Cholesterol
10mg
3%

Sodium
436mg
19%

Get Enough Of These
Protein
16g
33%

Vitamin A
20683IU
414%

Manganese
1mg
92%

Vitamin C
43mg
53%

Magnesium
190mg
48%

Folate
175µg
44%

Copper
0.81mg
40%

Phosphorus
389mg
39%

Vitamin B6
0.7mg
35%

Potassium
1194mg
34%

Vitamin E
5mg
33%

Vitamin K
34µg
33%

Fiber
8g
32%

Vitamin B1
0.45mg
30%

Iron
4mg
26%

Vitamin B3
5mg
25%

Vitamin B2
0.37mg
22%

Calcium
190mg
19%

Zinc
2mg
16%

Vitamin B5
1mg
14%

Selenium
8µg
12%

covered percent of daily need
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There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

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