Butternut Squash, Arugula and Goat Cheese Quinoa

Vegetarian
Gluten Free
Very Healthy
Health score
97%
Butternut Squash, Arugula and Goat Cheese Quinoa
45 min.
4
492kcal
57.44%sweetness
100%saltiness
49.02%sourness
51.17%bitterness
56.1%savoriness
95.97%fattiness
0%spiciness

Suggestions

This quinoa salad is a perfect example of how a few simple ingredients can come together to create something truly delicious. It's a hearty and healthy dish that's perfect for lunch or dinner and can be made ahead of time, making it a great option for meal prep.

The butternut squash adds a touch of sweetness and a creamy texture to the quinoa, while the arugula provides a nice peppery bite. The goat cheese adds a tangy creaminess that ties everything together, and the toasted walnuts give the salad a nice crunch. It's a dish that's not only delicious but also packed with nutrients, making it a great option for those looking for a healthy and satisfying meal.

This recipe is also very versatile and can be easily adapted to your taste preferences or what you have on hand. You can add some grilled chicken or shrimp for extra protein, or swap out the butternut squash for sweet potatoes or pumpkin. The possibilities are endless, so feel free to get creative and make it your own.

Whether you're looking for a healthy and delicious meal or a show-stopping side dish, this Butternut Squash, Arugula, and Goat Cheese Quinoa is sure to impress. So, what are you waiting for? Get your quinoa cooking and your oven roasting, and enjoy the wonderful flavors of this hearty and healthy salad!

Ingredients

  • tablespoons olive oil divided
  •  butternut squash whole peeled chopped cut into ½ inch cubes ( 3 cups )
  • cup quinoa 
  • cups chicken stock see 
  • cups arugula ( 4 big handfuls)
  • tablespoons balsamic vinegar 
  • ounces goat cheese 
  • servings salt and pepper 
  • 0.5 cup walnuts toasted 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.

Nutrition Facts

Calories492kcal
Protein12.85%
Fat42.04%
Carbs45.11%

Properties

Glycemic Index
25.5
Glycemic Load
1.05
Inflammation Score
-10
Nutrition Score
32.574782608696%

Flavonoids

Cyanidin
0.4mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.08mg
Kaempferol
8.72mg
Quercetin
1.98mg

Taste

Sweetness:
57.44%
Saltiness:
100%
Sourness:
49.02%
Bitterness:
51.17%
Savoriness:
56.1%
Fattiness:
95.97%
Spiciness:
0%

Nutrients percent of daily need

Calories:492.21kcal
24.61%
Fat:23.9g
36.76%
Saturated Fat:4.67g
29.22%
Carbohydrates:57.7g
19.23%
Net Carbohydrates:49.6g
18.04%
Sugar:8.24g
9.15%
Cholesterol:10.12mg
3.37%
Sodium:436.2mg
18.97%
Protein:16.43g
32.86%
Vitamin A:20683.4IU
413.67%
Manganese:1.85mg
92.37%
Vitamin C:43.56mg
52.79%
Magnesium:190.37mg
47.59%
Folate:175.11µg
43.78%
Copper:0.81mg
40.4%
Phosphorus:389.91mg
38.99%
Vitamin B6:0.7mg
35.06%
Potassium:1194.78mg
34.14%
Vitamin E:5.02mg
33.44%
Vitamin K:34.42µg
32.78%
Fiber:8.1g
32.42%
Vitamin B1:0.45mg
30.22%
Iron:4.67mg
25.92%
Vitamin B3:5.09mg
25.47%
Vitamin B2:0.37mg
21.88%
Calcium:190.1mg
19.01%
Zinc:2.47mg
16.49%
Vitamin B5:1.37mg
13.67%
Selenium:8.38µg
11.97%
40 min.
6
406kcal
15 min.
15
81kcal
35 min.
8
256kcal
45 min.
4
328kcal
20 min.
18
242kcal