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:
covered percent of daily need
