Butternut squash, arugula, and goat cheese quinoa

Name: Butternut squash, arugula, and goat cheese quinoa
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsps olive oil; 1 butternut squash; 170 g quinoa; 480 ml chicken stock; 100 g arugula; 2 Tbsps balsamic vinegar; 56.7 g goat cheese; 4 servings salt and pepper; 58.5 g walnuts

Butternut Squash, Arugulan and Goat Cheese Quinoa is a gluten-free and lacto-ovo vegetarian main course that impresses with an outstanding spoonacular score of 95%. It covers 31% of your daily vitamins and minerals intake and is perfect for a cozy dinner or a holiday gathering.

Ingredients

olive oil

2 Tbsps

butternut squash

quinoa

170 g

chicken stock

480 ml

arugula

100 g

balsamic vinegar

2 Tbsps

goat cheese

56.7 g

salt and pepper

4 servings

walnuts

58.5 g

Method

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.

Nutrition:

492 kcal

Carbs

57 g

Fat

23 g

Protein

16 g

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