Butternut Squash, Arugula and Goat Cheese Quinoa

Ingredients

• 2 tablespoonsolive oildivided
• 1 butternut squashwhole peeled chopped cut into ½ inch cubes ( 3 cups )
• 1 cupquinoa
• 2 cupschicken stock see
• 5 cupsarugula( 4 big handfuls)
• 2 tablespoonsbalsamic vinegar
• 2 ouncesgoat cheese
• 4 servingssalt and pepper
• 0.5 cupwalnutstoasted for garnish (optional )

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

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.